Lemon tart

Lemon tart

By
From
Baking
Serves
8-10
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
150g plain flour
3 tablespoons ground almonds
75g butter, diced
40g icing sugar, sifted
1 egg yolks
a few drops vanilla essence
a pinch of salt
icing sugar, to dust

Filling

Quantity Ingredient
4 eggs
165g caster sugar
2 lemons, grated rind and juiced
1/2 cup cream

Method

  1. For the pastry, sift the flour with the ground almonds onto a work surface and make a large well in the centre. Put the butter in the well with the icing sugar, egg yolk, vanilla essence and salt, and work these centre ingredients with the fingertips of one hand into a soft paste. Gradually draw in the surrounding flour with a metal spatula and knead lightly to form a dough. Wrap and chill for 1 hour.
  2. Roll out the dough to line a 23 cm loose-based flan tin, pressing the sides in well and trimming the excess. Lightly prick the base and chill for 15 minutes.
  3. Preheat the oven to 200°C.
  4. Once the pastry shell is chilled, bake blind for 15 minutes, then remove from the oven, lift away the paper and beans, and return to the oven for a further 5 minutes. Reduce the oven temperature to 180°C.
  5. For the filling, beat the eggs in a bowl with the sugar until smooth. Stir in the lemon rind and juice. Lightly whip the cream and stir into the lemon mixture.
  6. Pour the filling into the prepared pastry case and bake for about 45 minutes. Leave to cool for several hours before serving. Dust with icing sugar if liked.
Tags:
baking
bakery
margaret
fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again