Luscious lemon tart recipe

26 ratings Rate
  • Serves 8
  • 20mins to prepare, plus 10mins to chill and 25mins to cook, plus 30mins blind baking
  • 404 calories / serving
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Place the flour, butter and icing sugar in a food processor and whizz on the pulse setting until the mixture forms crumbs.

Add the egg yolk and 2-3 tbsp cold water and pulse again until the pastry comes together in a ball. Chill for 10 minutes.

Preheat the oven to Gas 6, 200°C, fan 180°C. Roll out the pastry and use to line a 20cm/8in fluted flan tin.

Line with nonstick baking paper and half fill with baking beans. Bake for 25 minutes, removing the paper and beans for the final 5 minutes and reducing the oven temperature to Gas 4, 180°C, fan 160°C.

In a large bowl, mix the lemon zest and juice together with the sugar, then beat in the cream and eggs.
Pour into the pastry case then return it to the oven and bake for 20-25 minutes or until the filling has set, but is still a bit wobbly. Remove from the oven and leave to cool.

Chill for at least 1 hour before serving and dust with icing sugar.

  • Ingredients

  • For the pastry

  • 225g plain flour
  • 150g butter
  • 2tbsp icing sugar
  • 1 egg yolk
  • 3 lemons (1 sliced, juice from 2 lemons)
  • 100g icing sugar
  • 100ml double cream
  • 3 eggs
  • Energy 1685kj 404kcal 20%
  • Fat 26g 37%
  • Saturates 14g 72%
  • Sugars 17g 19%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 39.1g Protein 6.1g Fibre 1.2g


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