French Lemon Tart

 

My favourite Lemon Tart comes from a recipe published in The Age many, many years ago. If I had to give it an estimate I would say around 2005. It is the most wonderful tart; light and smooth with a lovely lemon taste.

Pastry

  • 200g flour
  • 160 chilled butter, chopped
  • 2 tablespoons caster sugar
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 1 tablespoon iced water

Filling

  • 4 large eggs
  • 3/4 cup caster sugar
  • grated rind of 2 lemons
  • 1 cup lemon juice
  • 1/4 cup cream
  • icing sugar

Method:

  • Put the flour, butter, sugar and salt in a processor and blend until it resembles fine breadcrumbs. Add egg yolk and just enough water to form the mixture into dough. Stop blending as soon as the mixture forms a ball. Wrap and chill for 15 minutes.
  • Roll the pastry to line a 23cm tin with a removable base. Prick the pastry base with a fork. Place  a piece of foil on the bottom and full with pastry weights. Bake in a 200°C preheated oven for 12 minutes or until golden brown.
  • To make the filling, whisk together the eggs, sugar and grated rind. Add the lemon juice and cream.
  • Pour into the pastry shell and bake at 180C for 40 minutes or until the centre feels a bit wobbly and the top is golden.
  • Cool on  rack and when cold dust with icing sugar.
  • Enjoy!

2 Comments Add yours

  1. I love lemon anything. I once came across a Martha Stewart recipe “Lemon Crepe Cake” It was in one of her magi’s. Wonderful lemon flavor. Takes about 2 days to puts with making the curd and the crepes. I’ve tried box and store crepes but none compare to the recipe. I will try your tart. Thanks so much.
    Marti

    1. T2K says:

      Hi Marti, That recipe sounds delicious! Were the crepes stacked or was it assembled differently? Mel

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