lemon tart


5 eggs
150g caster sugar
150ml double cream
zest and juice from 4 lemons (unwaxed)
225g sweet pastry
icing sugar for dusting
butter for greasing tin
1 egg beaten

Preheat the oven to 170C

In a large bowl mix together the eggs, sugar, lemon juice and zest and whisk for a few seconds. Add the cream and whisk it in then refrigerate.

Butter a 23cm loose bottom tart tin with softened butter. Roll out the pastry and line the flan tin, tucking the excess pastry to the outside of the tin. Don't trim the pastry.

Take a small ball of pastry and use to press all around the inside of the tart to ensure a snug fit.

Prick the base of the tart with a fork all over and refrigerate for 30 minutes.

Line the tart with a large piece of baking paper, fill with baking beans and bake the tart case blind for about 10 minutes.

Remove the baking beans and paper. Return the pastry to the oven for another 15 minutes to colour the base of the tart.

Remove tart and brush the inside with the beaten egg - this creates a seal to prevent the pastry becoming soggy.

Turn the oven down to 140C and slide the oven shelf out half way. Pour the lemon mix into a large jug and then pour into the case while it is still in the oven, the lemon mix to reach top of the tart and bake for about 25 minutes until barely set.

Remove from the oven, trim the edges of the pastry, leave to cool, then refrigerate for 1 hour.

To serve, dust the tart with plenty of icing sugar and use a blow torch to caramelize the top.


I have ditched the recipe from James Martin that I used to use in favour of this from Raymond Blanc since it produces a lighter texture