Italian Lemon Tart

Italian Lemon Tart


2 people made this

A very elegant tart, perfect for a dinner party. It has a delightful texture. The pastry must be blind baked first before filling with the lemon cream.

kate Queensland, Australia

Serves: 8 

  • Pastry
  • 2 cups (250g) plain flour
  • 70g icing sugar
  • 70g caster sugar
  • 120g unsalted butter, cubed
  • 3 egg yolks
  • 1 egg, lightly beaten
  • Filling
  • 1 cup (250ml) lemon juice, about 4 lemons
  • 375g caster sugar
  • 6 eggs
  • 300ml pure cream

Preparation:30min  ›  Cook:40min  ›  Extra time:1hour15min chilling  ›  Ready in:2hours25min 

    To make the pastry:

  1. Combine the dry ingredients in a food processor, then add butter and pulse until mixture resembles breadcrumbs. Add egg yolks and process until mixture forms a dough. Flatten dough into a disk, wrap in plastic wrap and refrigerate 1 hour.
  2. Roll dough out on a floured surface to 5mm thick. Place in a floured 22cm tart tin with a removable base, trim edges and refrigerate 15 minutes. Line with baking paper, fill with rice or dry beans and bake at 180 degrees C for 20 minutes. Remove paper and rice or beans, brush pastry with beaten egg and bake for a further 5 minutes or until golden brown. Remove and turn oven down to 150 degrees C.
  3. To make the tart:

  4. Blend juice and caster sugar in a blender until combined. Add eggs and process until sugar dissolves. Mix in 300ml cream. Pour filling into tart shell and bake 15 minutes or until filling is just set. Cool and dust with icing sugar.

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