Fresh Lemon Tart Recipe

Fresh Lemon Tart Recipes

This refreshing tart should be served at room temperature if the zesty lemon flavor is to be enjoyed to the full.

Ingredients :

350g/ 12 oz

For the Filling

3

115g/ 4 oz

115g/ 4 oz

105ml/ 7 tbsp

 

For the Topping

200g/ 1 cup

105ml/ 7 tbsp

2

ready-made rich sweet short crust pastry, thawed if frozen

 

eggs

caster sugar

ground almonds

double cream

grated rind and juice of 2 unwaxed lemons

 

caster sugar

water

thin-skinned unwaxed lemons, thinly sliced

Method : 

Roll out the pastry and use it to line a deep 23cm/ 9 in fluted flan tin. Prick the base with a fork and chill for 30 minutes. Preheat the oven to 200C/ 400F/ Gas 6. Line the pastry with non-stick baking paper and baking beans and bake blind for 10 minutes. Remove the paper and beans and return the pastry case to the oven for 5 minutes more. Meanwhile, make the filling.  Beat the eggs, caster sugar, almonds and cream in a bowl until smooth. Beat in the lemon rind and juice. Pour the filing into the pastry case.

Lower the oven temperature to 190C/ 375F/ Gas 5 and bake for 20 minutes or until the filling has set and the pastry is lightly golden. Make the topping. Place the lemon slices in a pan and pour over water to cover. Simmer for 15-20 minutes, or until the skins are tender, then drain.

Serves 6-8

If you prefer not to candy the lemons, simply dust the tart with icing sugar.

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