Summer is coming! Bright, sunny days and harsh rain. The heat is just beginning.
There is nothing more refreshing on a bright, summer day than a zingy lemon tart. Any lemon tart will brighten up your summer day. The first thing you need to do this summer is go bake yourself this lemon tart and enjoy the beautiful sun.
Let’s do this!
I’ve been wanting to share this recipe with you guys for a while. I’ve made this recipe so many times and it is divine. So while I was thinking of a new recipe for you guys, I thought back to the previous times I had made this recipe. I hadn’t really taken photos, so I went back and made this recipe again for you guys.
Lo and behold, it was absolutely delicious. I mean DELICIOUS! The best part is sneaking a couple of spoonfuls(Ok maybe a bit more than a couple) of that filling. That filling is WONDERFUL. Absolutely wonderful!
As delicious as this tart is, it’s also extremely simple! This recipe requires just 10 ingredients to prepare.
This tart has a super butter and rich pastry. I know I have mentioned the filling enough but, it is so DELICIOUS.
The very delicious moment of truth was in that very first bite. Perfectly set filling, and a super buttery pastry crust. Unbelievably amazing! You must try these tarts. They are:
Super Lemony
Perfectly Sweet
Easy
Creamy
and Amazingly Set
You must make these tarts. If you do take a picture and tag it #andrettistaste on Instagram. I love seeing what you guys prepare. Cheers!
- For the pastry
- 175g/6oz plain flour
- 100g/3½oz cold butter, cut into small cubes
- 25g/1oz icing sugar
- 1 free-range egg yolk
- 1 tbsp cold water
- For the filling
- 5 free-range eggs
- 125ml/4fl oz double cream
- 225g/8oz caster sugar
- 4 lemons, juice and zest
- icing sugar, for dusting
- To make the pastry, place the flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water.
- Pulse again until the mixture sticks together in clumps then tip onto a work surface and gather it into a ball with your hands. Knead the pastry just two or three times to make it smooth. If your butter was a bit too soft, the pastry might be too. If so, wrap it in parchment paper and chill for 15 minutes.
- Grease a 23cm loose-bottomed, fluted tart tin.Roll our the dough on a sheet of parchment paper to the a bit bigger than the size of the tin. Press the pastry into the flutes of the tin then lightly prick the base with a fork, but not quite all the way through. Place the pastry-lined tin on a baking tray, cover loosely with cling film and chill in the fridge for 30 minutes. Preheat the oven to 200C.
- Remove the cling film from the pastry case and line with foil so it supports the sides, then fill with baking beans. Bake blind for 12-15 minutes, until the pastry is set, then lift out the foil and beans. Carefully trim the excess pastry from the sides using a sharp knife, holding the knife at a sharp angle and slicing away from you. Remove the trimmings from the sheet. Return the empty pastry case to the oven for another 10-12 minutes or until it is pale golden and completely dry. Set aside to cool while you make the filling. Reduce the oven temperature to 170C.
- For the filling, break the eggs into a large bowl and whisk together with a wire whisk. Add the rest of the filling ingredients and whisk again until they are all well combined. Pour the filling mixture into a jug, then into the cooled baked pastry case. To prevent it spilling as it goes in the oven, pour in most of the filling so it almost fills the tart, carefully sit the baking sheet and tart on the oven shelf, then top up with the rest of the filling to completely fill it. Bake for about 30-35 minutes or until just set but with a slight wobble in the centre.
- Leave to cool slightly then, when the pastry seems firm enough, remove the tart from the tin. The easiest way to do this is to place the base of the tin on an upturned can or jam jar and let the outer ring fall to the work surface. Transfer the tart to a serving plate and serve warm or cold, dusted with sifted icing sugar.