I remember back in the 90’s you couldn’t walk out your front door with out seeing a lemon tart. You don’t see them as much these days, sadly. But they are still popular and I had almost forgotten how good they are. The simple things are often the best. Lemon Tart has the perfect balance between sweetness and acidity. The custard is silky and creamy and the base is made with a perfectly thin and crisp pastry.
Lemon tart is surprisingly easy to make. Do not compromise on the quality and freshness of the lemons if you want the perfect amount of tang. This will keep in the fridge for up to three days if there is any left.
Lemon Tart
Course: DessertCuisine: FrenchDifficulty: BeginnerServings
8
slicesPrep time
15
minutesCooking time
30
minutesCalories per serve
220
kcalIngredients
250mls Cream
2 Eggs large 55g
3 Egg yolks
110g Caster Sugar
125mls fresh Lemon juice
fine Zest of 1 lemon
Directions
- Bake tart shell. As seen on this website
- Pass the eggs and the extra yolks through a strainer / sieve so they are completely smooth. No blobby bits
- Place the now strained extra yolks, eggs, cream, sugar, lemon zest and juice into a bowl and whisk until you have a well combined mix
- Place the pre cooked tart shell onto a baking tray. Then slowly poor the tart mix into the tart shell. Place into a preheated oven 140c and bake for 30 mins or until cooked. The centre of the tart will be springy to the touch when cooked not soft and wet
- Allow to cool before placing in the fridge to help set the tart completely. Minimum 1 hour
Recipe Video
Notes
- Prep time does not include making and baking of tart shell
