Lemon Tart

My Favourite Tarts

Lemon Tart myfavouritepastime.com

Lemon Tart myfavouritepastime.com

We had this lemon tart two days ago, for dessert. It tasted really pleasant and fresh. The kind of tart I would make again and again, because it’s very easy to make. Have a great week!

Lemon Tart

Preparation: 20 minutes; Baking time: 50 minutes; Makes: 1 x 9½ x 1 inch tart

Ingredients

  • 1 quantity sweet shortcrust pastry 
  • 5 eggs at room temperature
  • 225g (8oz, 1 generous cup) fine granulated sugar
  • Finely grated zest (rind) of two lemons
  • 120ml (4 fl. oz, ½ cup) freshly squeezed lemon juice, strained
  • 150ml (5fl. oz, ⅔ cup) whipping cream (35% cream)
  • Cream or vanilla ice cream to serve

Instructions

  1. Preheat the oven to 400ºF (200ºC, Gas 6) ten minutes before using. You will need a 9 ½ x 1 inch (24 x 2.5cm), fluted, loose-bottomed flan (tart) tin.
  2. Roll out the pastry on a lightly floured surface to 4mm (¼ inch) thickness. Roll the pastry around the rolling pin and carefully lay it into prepared flan tin and press the edges with your fingertips. Trim excess pastry by rolling the pin over the top of the tin. Poke holes on the base with a fork. Cover with cling film (plastic wrap) and place in the fridge for at least 30 minutes.
  3. Line the pastry shell with parchment and fill with baking beads, beans or rice. Bake for 10 minutes. Remove the beads or beans and continue baking for a further 10 minutes or until light golden.
  4. Meanwhile prepare the filling: in a bowl, whisk together the eggs, sugar and lemon zest until combined. Gently whisk in the lemon juice and cream. Strain the filling.
  5. Remove the pastry shell from the oven and reduce the temperature to 350F (180C, Gas 4). Pour the filling into the hot pastry shell and continue baking for anther 30 minutes or until just set in the centre. Remove the tart and transfer to a cooling rack to cool in the pan (tin).
  6. Once cool, transfer onto a plate and serve with cream or vanilla ice-cream.

Points to Note

  1. I baked the tart with the filling for 30 minutes at 350ºF (180ºC)
  2. I baked the pastry shell for 20 minutes at 400ºF (200ºC)
  3. The pastry weighed 443 g (1Ib)
  4. I added 1 tablespoon water to the pastry next time try 1/2 (during mixing)
  5. Last Updated: 17 March, 2019

myfavouritepastime.com 

Lemon Tart myfavouritepastime.com

Step By Step Photos

Lemon Tart myfavouritepastime.com

Please always remember to assemble all ingredients before you start

Lemon Tart myfavouritepastime.com

Roll out the pastry on a lightly floured surface to 4mm (1/4 inch) thickness.

Lemon Tart myfavouritepastime.com

Roll the pastry around the rolling pin and carefully lay it into prepared flan tin and press the edges with your fingertips. Trim excess pastry by rolling the pin over the top of the tin. Poke holes on the base with a fork. Cover with cling film (plastic wrap) and place in the fridge for at least 30 minutes.

Lemon Tart myfavouritepastime.com

Line the pastry shell with parchment and fill with baking beads, beans or rice. Bake for 10 minutes.(place on a baking sheet for easy removal)

Lemon Tart myfavouritepastime.com

Remove the beads or beans and continue baking for a further 10 minutes or until light golden. 

Lemon Tart myfavouritepastime.com

Meanwhile prepare the filling: in a bowl, whisk together the eggs, sugar and lemon zest until combined.

Lemon Tart myfavouritepastime.com

Gently whisk in the lemon juice and cream. Strain the filling.

Lemon Tart myfavouritepastime.com

Pour the filling into the hot pastry shell and continue baking for anther 30 minutes or until just set in the centre.

Lemon Tart myfavouritepastime.com

Remove the tart and transfer to a cooling rack to cool in the pan (tin). Once cool, transfer onto a plate and serve.

Lemon Tart myfavouritepastime.com

myfavouritepastime.com Last Updated: 17 March, 2019

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

13 thoughts

  1. Mmmmm, love me some lemon tart. Your crust is beautiful, I have a hard time making mine look so good. I suppose I should put back in fridge as you suggest. – Kat

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.