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http://www.lifestylefood.com.au/recipes/1167/lemon-tart

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Lemon Tart

Ingredients

  • Short Crust Dough

  • 250 g plain flour

  • 200 g unsalted butter

  • 100 g sifted icing sugar

  • salt

  • 2 egg yolks

  • 1 beated egg egg wash

  • Lemon Tart Mix

  • 6 eggs

  • 1.75 cups caster sugar

  • 4 lemons zest only

  • 250 ml lemons oil

  • 1 cup almond meal

  • 400 g unsalted butter

  • Raspberry & Lemon Thyme Compote

  • 3 cups raspberries

  • 2 tablespoons caster sugar

  • 1 teaspoon lemon thyme leaves

Method

  • Short Crust Dough:

  • 1.

    Cream the butter and sugar together

  • 2.

    Add the salt and mix

  • 3.

    Pour in the egg yolks and mix

  • 4.

    Scrape down the sides

  • 5.

    Add in the sifted flour and mix slowly until combined

  • 6.

    Place into plastic wrap and place in the fridge for 30 minutes minimum

  • 7.

    Grease a flan tin with butter.

  • 8.

    On a lightly floured surface roll out the pastry to 3 – 4 mm thick

  • 9.

    Place the flan tin on a baking tray and line with the pastry

  • 10.

    Push gently into the corners, and roll a rolling pin over the top to even the pastry with the top of the tart (it just neatens the presentation, by cutting off any off cuts)

  • 11.

    Rest in the fridge for 10 minutes

  • 12.

    Line with greaseproof and fill with rice (or baking beans) and bake in a hot oven (180 degrees Celsius) for about 15 – 20 minutes or until starting to go golden around the edges.Take out of the oven and remove the greaseproof and baking beans.

  • 13.

    Brush the tart with egg mix and cook until golden (this helps to seal any cracks and to give it a hard glaze so that the tart mix doesn’t seep through the pastry).

  • 14.

    Take out when golden, and pour in the tart mix.

  • Lemon Tart Mix:

  • 1.

    Melt the butter

  • 2.

    Cream the eggs and sugar

  • 3.

    Add the lemon juice and zest and whisk

  • 4.

    Take 1/3 of the mixture out and place it into a bowl

  • 5.

    Add the melted butter into the 1/3 (Just like a Hollandaise)

  • 6.

    Then add the 1/3 back into the original mix whisking again

  • 7.

    Rest a couple of minutes and pour into a warm tart case

  • 8.

    Bake at 140-150 C for approx 20 min or until slightly wobbly

  • 9.

    Let to cool on bench (Do not put in fridge as the pastry will go soggy)

  • 10.

    Dust with icing sugar and serve with the rasberry compote and creme fraiche

  • Raspberry & Lemon Thyme Compote:

  • 1.

    Puree half the raspberries with the sugar and lemon thyme

  • 2.

    Add in the rest of the raspberries and place into a serving dish.

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Posted by Pauline70Report
where do you get lemon oil ?
Posted by KrystynaCooksReport
PETER EVANS LEMON TART: LEMON TART MIX (THAT WOULD BE CURD FILLING) INGREDIENTS CALL FOR 1 CUP ALMOND MEAL CAN YOU TELL ME & OTHER READERS WHERE IT'S ADDED?? DEFINITELY NOT IN THE LEMON TART - (CURD) MIXTURE
IS IT SUPPOSED TO GO IN THE PASTRY BASE MIX I FIND THIS FRUSTRATING AS I LIE MR EVANS LAID BACK COOKING STYLE -MAYBE HE LAID BACK TOO FAR (JOKE) Obvious PRINT ERROR CAN YOU FIX & ADJUST PLEASE MANY THANKS IN ADVANCE I DO NOT WANT TO TRY OTHER RECIPES Krystyna