Lemon Tart

My Favourite Tarts

Lemon Tart myfavouritepastime.com

Lemon Tart myfavouritepastime.comWe 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 myfavouritepastime.com

Lemon Tart myfavouritepastime.comPlease always remember to assemble all ingredients before you start

Lemon Tart myfavouritepastime.comRoll out the pastry on a lightly floured surface to 4mm (1/4 inch) thickness.

Lemon Tart myfavouritepastime.comRoll 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.comLine 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.comRemove the beads or beans and continue baking for a further 10 minutes or until light golden. 

Lemon Tart myfavouritepastime.comMeanwhile prepare the filling: in a bowl, whisk together the eggs, sugar and lemon zest until combined.

Lemon Tart myfavouritepastime.comGently whisk in the lemon juice and cream. Strain the filling.

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

Lemon Tart myfavouritepastime.comRemove 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

Lemon Tart

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

Ingredients

  • 1 quantity sweet shortcrust pastry (added 1 tbsp cold water next time try 1/2)
  • 5 eggs at room temperature
  • 225g (8oz, 1 scant cup) fine sugar
  • Finely grated zest of two lemons
  • 120ml (4 fl. oz, 1/2 cup) freshly squeezed lemon juice, strained
  • 150ml (5fl. oz, 2/3 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 tin.
  2. Roll out the pastry on a lightly floured surface to 4mm (1/4 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 filling for 30 minutes at 350ºF
  2. I baked the pastry shell for 20 minutes at 400ºF
  3. The pastry weighed 443 g (1Ib)
  4. I added 1 tablespoon water to the pastry next time try 1/2 (during mixing)

myfavouritepastime.com 

13 thoughts on “Lemon Tart

  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

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