FeedbackClose

We'd love to hear your thoughts and suggestions on how we can improve things

1 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

2 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

Not Likely
Extremely Likely
3 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

4 / 4
Previous
Next
Thanks so much for helping us improve The Pass!
Oops! Something went wrong while submitting the form
Lemon Tart
French
Dessert
Over 2 hours
Sweet
Medium
Serves
8

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
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
Method
  1. Preheat the oven to 180°C and grease a large tart case with butter. Dust lightly with flour and set aside.
  2. 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.
  3. 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
  4. Preheat the oven to 90°C fan.
  5. 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.
  6. 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.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

More recipes to try
White Brasserie
Roast Pheasant
French
Main
Over 2 hours
Game
Easy
White Brasserie
Our Favourite Sticky Toffee Pudding
French
Dessert
1 hour
Sweet
Easy
White Brasserie
The Perfect Burger
French
Main
15 mins
Beef
Easy