Lemon Tart

I love fruity deserts, particularly lemon ones. This lemon tart, or as you may prefer to call it, tarte au citron, is the perfect end to any heavy meal. I loosely follow baking genius, Mary Berry’s recipe.

Ingredients for pastry

  • 175g plain flour
  • 100g cold butter
  • 25g icing sugar
  • 1 egg yolk
  • 1tsp orange or apple juice

Ingredients for lemon filling

  • 5 eggs
  • 125ml double cream
  • 225g caster sugar
  • Juice and zest of 4 lemons
  • Tbsp lemon curd (optional)
  • Icing sugar for dusting

Method

  1. To make the food processor either rub the flour, butter and icing sugar until it looks like breadcrumbs or use a food processor, then add the yolk and juice (you can use water instead of juice)
  2.  Knead your pastry and leave it to chill for 15 minutes in the fridge in clingfilm or foil
  3. Grease your tart tray and roll the pastry out, dust the surface with flour
  4. Put your pastry into the dish, cover with greaseproof paper and put baking beads on top, blind bake at 180 degrees 15-20 minutes
  5. Once the pastry has cooled, remove the baking beads and greaseproof paper and begin making your filling. If you are feeling lazy you can buy Jus-Rol shortcrust pastry
  6. For the filling, whisk the eggs, add the sugar, then the lemon zest and juice, add the double cream and lemon curd if you are using it. Mix and add to your pastry, it may seem runny, but it will set
  7. Bake for 30-35 minutes at 170 degrees, the tart should like firm but with a slight wobble in the middle
  8. Allow to cool, then refrigerate. Add an icing sugar dusting before serving

Enjoy! I served mine with lemon cream and raspberries.

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