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

LifestyleFOOD.com.au

Light, creamy and zesty, this baked lemon tart is a timeless classic that’s easy to make at home.

Ingredients

  • 250g plain flour

  • 150g chilled unsalted butter, chopped

  • 80g icing sugar, plus extra for dusting

  • 2 free-range or organic egg yolks

  • Pinch of sea salt

  • Filling 

  • 1 cup pouring cream

  • 2 free-range or organic eggs

  • 3 free-range or organic egg yolks

  • ½ cup raw caster sugar

  • ½ cup lemon juice

  • Zest of 2 lemons

Method

  • 1.

    Add butter and sugar to the bowl of an electric mixer and beat together until creamy, then add the pink of salt

  • 2.

    Add the egg yolks and mix, then scrape down the sides

  • 3.

    Add in the sifted flour and mix slowly until combined

  • 4.

    Form dough in to a ball and wrap in a piece of plastic wrap then place in the fridge for 30 minutes

  • 5.

    Grease a 22cm loose bottom fluted tart tin with a little butter

  • 6.

    Pre-heat the oven to 180’C

  • 7.

    Roll the pastry out between 2 sheets of baking paper to 3mm-thick Place the tart tin on a baking tray and line with the pastry. Push gently into the corners, and roll a rolling pin over the top to even the pastry with the top of the tart (to cut off any overhanging pastry), then prick the base a few times with a fork

  • 8.

    Leave to rest in the fridge for 30 minutes

  • 9.

    Line the pastry case with baking paper and fill with baking weights. Bake for 15 minutes, remove the paper and weights and bake for a further 10 minutes or until the pastry is light golden. Remove from the oven and set aside

  • 10.

    Reduce temperature to 140°C and take out of the oven and remove the greaseproof and baking beans

  • 11.

    To make the filling: place the cream, eggs, extra yolks, sugar, lemon zest and lemon juice in a bowl and whisk to combine. Strain the mixture into a clean bowl. Transfer the tart to a baking tray and carefully pour the filling into the tart shell

  • 12.

    Bake for 30–35 minutes or until just set. Allow to cool at room temperature before refrigerating until completely set (overnight)

  • 13.

    Dust with icing sugar to serve

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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