Zesty Lemon Tart
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4 people made this
This is a recipe for lemon tart but the filling can also be used to make little tartlets. As with the best lemon tarts, the ingredients are very simple!
For the pastry
250g plain flour
60g caster sugar
1 egg, beaten
For the lemon filling
300ml whipping cream
375g caster sugar
5 large lemons
1 hour › Cook:
1 hour 5 min › Ready in:
2 hours 5 min
To make the pastry: put flour in a large bowl, add the butter and rub in until mixture resembles fine breadcrumbs. Stir in the caster sugar, then bind together with the beaten egg.
Wrap in cling wrap and chill for 30 minutes.
Preheat oven to 200 degrees C. Roll out the dough and line a flan or tart tin. Cover pastry with foil and add a little raw rice and bake for 10 minutes.
Remove the rice and foil and bake for a further 5 minutes.
Reduce the oven temperature to 180 degrees C.
Beat the eggs, add the cream, caster sugar, the juice of all the lemons and the finely grated rind of 2 lemons. Stir until smooth.
Pour the mixture into the flan tin and bake for 35-40 minutes until mixture is just set.
Serve at room temperature and enjoy!
The recipe easy and is a very good way to use those extra lemons. Althought I think there is too much filling and that it can serve more than 8 and it needs to be more discriptive when baking the tart in the end it's YUMMY
- 09 Jul 2011
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