Lemon tart is one of those dessert classics.
Personally, I’m more of a chocolate lover, but I can appreciate the tart, fresh, vibrancy of a slice of zingy lemon tart after a heavy meal.
I’ve posted these little lemon tarts on the blog before. They’ve been super popular with you guys, and with the super flaky and easy pastry, it’s not hard to see why!
Then last week we visited Mr Man’s grandparents, and took home a haul of citrus, avocados, herbs and greens from their amazing vegetable garden. With more lemons than I know what to do with (literally), I decided it was about time I made a large, more traditional lemon tart for the blog.
This recipe combines my favourite, buttery, sweet shortcrust pastry (you might remember it from this baked custard tart), and the best, creamiest, lemon tart filling I’ve ever come across.
The filling finds the right balance between smooth and creamy, and tart and refreshing. It has a silky texture in your mouth. I also find that this tart tends not to crack, even on the second or third day (as long as it’s not over-baked). That’s lemon tart success.
Now to figure out what to do with the other twenty or so lemons I’ve still got in the fruit bowl! X
- FOR THE SWEET TART PASTRY:
- 125g unsalted butter, softened
- 100g caster (superfine) sugar
- ¼ tsp salt
- 1 egg
- 250g plain flour
- FOR THE LEMON FILLING:
- 300g caster (superfine) sugar
- Zest 3 lemons, finely grated
- 9 eggs
- 250ml lemon juice
- 250ml cream
- To make the tart pastry, cream the butter, sugar and salt in the bowl of your stand mixer fitted with paddle attachment until well combined.
- Add the egg and mix until fully incorporated.
- Turn the mixer onto a low speed and mix in the flour until just combined.
- Remove the dough from the bowl and shape into a flat disc. Wrap in cling film and refrigerate until completely chilled, about an hour.
- Remove the pastry from the fridge about ten minutes before you're ready to roll it out.
- Grease a 9 inch tart shell with spray oil and lightly flour your bench.
- Roll out the tart pastry until it is ⅛ inch thick, and a little bigger than your tart pan.
- Lift the pastry off the bench and place it into the tart tin. Press it into the base and up the side, then trim off the excess around the edges.
- Place the tart in the fridge to allow the pastry to chill for half an hour, then preheat the oven to 160 C (325 F).
- Prick the tart shell all over with a fork, then bake, uncovered, for 20 - 30 minutes, until lightly golden.
- In the last few minutes of baking, reduce the oven temperature to 130 C (265 F). Meanwhile, prepare the lemon filling.
- In a large bowl, rub together the sugar and lemon zest.
- Whisk in the eggs until frothy, then the lemon juice and finally the cream.
- Transfer the lemon mixture to a jug.
- Place the tart shell onto a flat baking tray. Place this in the oven, and with the door open, pull out the rack with the tart shell on it, and carefully pour in the lemon mixture. Slowly push the rack back in, shut the oven door and bake the tart for 50 - 60 minutes, until just set.
- Remove from the oven, allow to cool completely and garnish as desired. Serves 8 - 10.
- Keep refrigerated.
- Happy baking!
Pastry recipe adapted from Tartine.
Lemon filling adapted from Phillipa Sibley.