|Nutritional Guidelines (per serving)|
|Servings: Serves 8 -10|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 16g||81%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is the zingiest, tangiest and creamiest lemon tart I have ever made. It really is the best and so easy, I love it. Don't be put off by the amount of eggs and lemon the in the tart - it is so rich and flavourful, a small piece goes a long way.
The tart is best served at room temperature, not hot and not too cold. It needs little else but if you must creme fraiche or a really good vanilla ice cream.
This tart should not be confused with a Lemon Meringue Pie. In that recipe the lemon is softer and creamier.
- 8oz (225g) plain flour
- 2 tbsp sugar
- 4oz (110g) cold butter (diced)
- For the Filling:
- 7 lemons (grated zest and juice)
- 12 oz (350g) caster sugar
- 6 whole eggs
- 9 egg yolks
- 10 ½ oz (300g) unsalted butter (softened)
Gather the ingredients.
Heat the oven to 375 F/190 C/Gas 5
Place the flour and sugar into the bowl of a food processor. Add the butter and 2 tbsp of cold water. Pulse mix until all the ingredients are incorporated into a dough, add more water a tsp at a time if the mixture doesn’t stick together and pulse again. Wrap in plastic wrap and rest in the refrigerator for 2 hours.
Butter a 10”/25cm loose-bottomed tart tin. Unwrap the pastry, roll and line the tart dish making sure it is even on the bottom and sides and there are no holes. Prick the base of the dish using a fork. Refrigerate for 30 minutes.
Cover the pastry with baking parchment and fill with baking beans, or use long grain rice. Bake for 25 minutes in the preheated oven, remove the parchment and beans or rice and bake for a further 10 minutes until the crust is golden. Leave until completely cold.
Meanwhile make the filling. Place the lemon zest, juice, sugar, eggs and egg yolks into a large roomy saucepan. Over a very low heat, whisk to incorporate all the ingredients and continue to whisk until the sugar has dissolved. Take your time with this process, do not be tempted to turn the heat up or you’ll scramble the eggs. Slowly the mixture will begin to thicken and is ready when thick enough to coat the back of a wooden spoon.
Remove the pan from the heat and place on a cold surface. Continue to whisk until the mixture is lukewarm. Once cooled, whisk in the softened butter.
Raise the oven temperature to 230 C / 450 F /GAS 8.
Pour the mixture into the pastry base, place near the top of the hot oven and bake until the top is brown about 8 minutes. You can also brown the surface using a chef’s blowtorch if you have one but take care not to burn the surface. To serve, see the notes in the introduction.