Baking Dish – Tarts – Sweet And Savoury (Part 9) - Lemon Tart

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Lemon Tart

Description: Lemon Tart

Lemon Tart


Pastry – pâte sucré

·         240 grams plain flour

·         ¼ teaspoon salt

·         30 grams icing sugar

·         180 grams butter, diced and chilled

·         1 egg yolk mixed with cold water to equal 60 ml


·         Finely grated zest of 2 lemons

·         150 ml lemon juice

·         ½ cup cream

·         200 grams caster sugar

·         6 eggs, lightly beaten

To finish

·         Caster sugar

·         Brulée torch or iron



1.    Place the flour, salt and icing sugar in a food processor and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. Add the egg yolk and water and pulse to just bring the dough together. Tip onto the bench and gently bring together. Form into a disc, cover in plastic wrap and refrigerate until firm.

2.    Roll the pastry out on a lightly floured bench and line a 30 cm loose-based tart tin. Lightly prick the base with a fork and place in the freezer for at least 15 minutes prior to baking.

3.    Preheat the oven to 200˚C.

4.    Bake blind for 20 minutes then remove the paper and beans. Reduce the oven to 170˚C and bake for a further 5-8 minutes until golden. A lower temperature is required due to the high butter content in the pastry, which burns easily.

5.    Reduce the oven to 150˚C.

6.    Whisk the lemon juice, cream, caster sugar and eggs together. Strain into a jug and stir in the lemon zest. Pour into the tart shell and bake for 30 minutes or until the filling is just set but still has a slight wobble.

7.    Leave to cool before removing from the tin.

8.    Sprinkle the surface with a thin layer of caster sugar and caramelise with a brulée torch.

To serve: Dust with icing sugar and serve with softly whipped cream.

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