Lemon Tart by Tom Aikens (Muse)

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Lemon Tart

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Lemon Tart

French

Dessert

Over 2 hours

Sweet

Medium

Serves

A good lemon tart recipe is impossible to beat — the balance of sweetness, richness, and outrageous zing work together to form a slice of pure pastry alchemy that many chefs take years to perfect. Serve the tart with crème fraîche, a dollop of clotted cream, or enjoy it on its own.

Recipe courtesy of

Ingredients

Sweet Pastry

240g butter
180g icing sugar
2 whole eggs
400g strong flour
30g corn flour
2g salt
A little vanilla essence
Egg wash

Lemon Tart Filling

250g—300g caster sugar depending how sharp you like it
430g lemon juice
Zest of 2 lemons
230ml double cream
450g whole eggs whisked
2g salt

Method

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Method

Preheat the oven to 180°C and grease a large tart case with butter. Dust lightly with flour and set aside.
To make the pastry, cream the sugar and butter until smooth in a mixing bowl. Add the vanilla with the sieved flour, salt, and eggs, alternating with the eggs until just mixed through and smooth. Do not over beat. Leave in the fridge for 30 minutes to set firm.
Roll out the pastry to 3mm thick and use it to line the tart case (any excess pastry can be frozen). Bake blind until well cooked for 25—30 minutes. Remove from the oven, take out the beans and paper, then brush with egg wash and re-bake for 5 minutes. Remove from the oven and allow to cool
Preheat the oven to 90°C fan.
To make the tart filling, add the lemon juice, zest, and sugar to a saucepan and bring to a slow simmer. Add the cream to the pan, mix to combine, and remove from the heat and allow to cool. Add the eggs to a mixing bowl and pass the cooled lemon and cream mixture into the bowl, whisking continuously until incorporated. Pass through a sieve.
Pour the filling into the prepared tart case and bake in the oven for 25—30 minutes. When baking the tart, bake on a low fan and rotate the tart around the oven several times so it bakes evenly, when the centre is still wobbly pull it from the oven. Do not bake it until the centre is completely set or the surface will crack while cooling.