Lemon Tart

Lemon Tart

A Lemon Tart for Mothers Day lunch, (to follow an epic cold seafood feast curated by dad). It’s tangy & not too sweet. My mum doesn’t have a big sweet tooth. (lets pretend we don’t know anything about nutella pizza or fudge ay mum?). This has a simple pastry with no sugar or egg. The lemon filling is made with eggs and cream, it doesn’t need any cornflour to thicken it. It’s very simple to whisk up, pour into your partially baked pastry shell and bake. The filling comes out beautifully creamy, not dense or eggy. I painted the bowl for mum at the ceramic painting place the kids go to.

Lemon Tart Recipe

Ingredients:

Pastry:

  • 1 cup (150grams) plain flour
  • 1/4 teaspoon salt
  • 110 grams of cold butter, chopped
  • 3 tablespoons cold water, or more as needed

Filling:

  • 2 cups (500ml) pouring cream
  • 1 cup (250ml) lemon juice
  • 4 eggs + 6 egg yolks
  • 1 cup (220g) sugar

Instructions:

For the Pastry:
Mix the flour and salt, rub the cold butter into the flour until you have small pea size crumbs. Add enough water to form a dough. You don’t want it sticky. Roll it up and wrap in plastic wrap and stick it in the fridge for half hour.

Roll out the pastry between two sheets or baking paper, or a lightly floured surface. Roll until it’s big enough to fit in your tart pan. Lay pastry in the pan. (I always have trouble with this, my pastry breaks and I have to squidge it back together in the pan. Maybe one day I’ll nail it. If this happens, make sure you patch the holes properly, otherwise your lemon mixture will leak into your pastry and through the oven.)

Stick the pastry lined tart pan back in the fridge for half hour and preheat the oven to 180C.

Cover the pastry with baking paper and fill with baking weights if you have them. I don’t so I use uncooked rice or lentils.  Bake for about 15 mins, then remove the paper and rice, and return to the oven for 5 mins or until golden. Turn the oven down to 140ºC.

For the Filling:

Whisk all the ingredients for the filling together in a bowl and pour through a sieve into the pastry shell. Bake for about 30 mins until just set. Allow to cool, pop it in the fridge to chill until ready to serve.

One comment

  1. Love it! My favourite! Lemon tart made with love! Just the right amount of sweetness and tartness. Unbeatable!

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