14 June 2012
Greetings everyone, it’s freezing here and our lemon tree is bulging with lemons so am thinking up lemon dishes. The first one that came to mind was lemon tart. I must say the lemons smelt so fresh and citrusy as I was squeezing and zesting them after picking them from the tree. It’s so worth having a lemon tree in your backyard or in a pot if you live in a smaller place, to be able to go and pick one off the tree if needed whilst cooking is fantastic. By the way if making the pastry for the tart seems to much use a good frozen pastry.
The lemon tart cut like butter it was so smooth. A lovely dessert if you’re having friends or family over.
125g butter, 100g icing sugar, pinch of salt, 250g plain flour
2 egg yolks, 2 tablespoons milk/water
Makes one 23cm tart mould
Blitz together butter, sugar & salt in a food processor. Then pulse in flour and egg yolks. When mixture has come together looking like course breadcrumbs, add the cold milk or water and pulse a few times more. Turn out onto work bench pat and gently work together to form a ball of dough. Flatten into a disc shape, wrap it in cling-film and place in the fridge to rest of at least an hour.
Roll out pastry and line a 23cm tart tin. Clean the pastry overhang by running a rolling pin over the top of the tart mould. Allow tart mould to rest again, this time in the freezer for one hour.
Bake the tart shell in a preheated 180 degree oven for around 15 minutes (because it has been
in the freezer you don’t have to blind bake it with paper and baking weights) so that it’s only lightly coloured but just cooked through. Reduce oven to 140 degrees.
9 eggs, 350g caster sugar, 250ml lemon juice (about 5 lemons) and finely grated rind of 2 lemons
300ml double cream
Whisk eggs, sugar, lemon juice and rind in an electric mixer to combine, add cream and mix to combine. Transfer to a jug and refrigerate until froth rises (30-40 minutes), then skim froth from surface and strain mixture through a fine sieve.
Pour lemon mixture into pastry case and bake until just set and not wobbly (about 40 minutes). Cool to room temperature and dust with icing sugar.