Lemon Tart

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.

The Recipe
Pastry
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.
Filling
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.
Recipe:  Sweet Shortcrust Pastry: Jamie Oliver The Naked Chef, Filling: Gourmet Traveller
Catherine x

14 Comments

  1. noreen

    hello catherine! it's so surprising to see your falling leaves when we are just in from the pool. air conditioning is on. the swimming is lovely.

    and your lemon tart would be perfect! here – no lemon trees, but need to plant the basil and oregano in the pots. joy to you!

  2. Jane

    Oh Catherine! Everything about this post is divine. I want some lemon tart now ☺. Just have to plant some trees first! Thanks for sharing the recipe. That fabric is sooo pretty as well. Just splendid. J x

  3. Di

    Hey Catherine, I was actually thinking of how I could use the multitude of lemons on my tree when along comes your lovely little post.
    I'm not a good cook, but in case I get adventurous I know where to find the best recipe.

    Better than seeing my kids pull them off the tree to juice in the sandpit!

  4. Jackie

    Hi Catherine,

    This post is absolutely beautiful and now I have an awful craving for some lemon tart. I may have to try my hand at something like it this weekend! Have you considered submitting your photos to Foodgawker? They're gorgeous!

    Jackie

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