A Classic Lemon Tart Recipe from Real Recipes
A Classic Lemon Tart Recipe
This is a Classic Lemon Tart Recipe. It is incredibly easy to make especially if you use shop bought pastry. Pastry which in my view is improving in quality all the time I like to experiment with his recipe. Place a layer of whisky marmalade on the bottom of the tart case and finish with the lemon mixture for a lemon and marmalade tart. Replace some of the lemon with lime and orange for a citrus tart. Replace the lemon with Seville Oranges for a bitter Orange Tart. Experiment!
If you like this Classic Lemon Tart Recipe you may like our best ever Apple Pie Recipe
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Serving size: 175gm
Calories per serving: 200
Fat per serving: 50g
updated on 2nd March 2012 By:
For this Classic Lemon Tart Recipe – You will need:
INGREDIENTS
- 125gm plain flour
- 30gm Icing Sugar
- 100gm butter cut into small pieces
- 1 medium egg
- 1/2 tablespoon milk
- 3 finely grated zest of Lemons
- 85gm icing sugar
- 3 medium eggs
- 300ml Double Cream
METHODS
- Preheat the oven to 220C 425C Gas mark 7
- Lightly grease a 23cm round tart tin
- Mix together the flour and the 30gm icing sugar in a food processor
- With the motor running gradually add the butter
- Add the egg and milk gradually until a dough forms
- As soon as a dough forms stop the processor and remove the dough
- Finish the dough by hand – do not over process as this will make the Pastry tough
- Wrap in cling film and chill for 20 minutes
- Roll the pastry on a floured board until it is large enough to line the tin with some overhang
- Line the pastry tin leaving some of the pastry overhanging
- Chill for a further 10 minutes
- Cover the Tart Case with greaseproof paper and fill with baking beans
- Bake for 8 minutes
- Take out of the oven remove the beans and greaseproof paper
- Return to the oven for five minutes
- Trim the excess pastry
- Place the lemon zest, juice, sugar and cream in a bowl
- Whisk to combine
- Add the eggs and whisk again to combine well
- Reduce the oven temperature to 180C 350F Gas mark 4
- Put the Lemon mixture in the case transfer to the oven and bake for 15 minutes
- Leave to cool before serving
This Lemon Tart Recipe is best finished just before serving by sprinkling with Caster Sugar and caramelising with a blow torch. Just like a Crème Brulee