Ah when life gives you lemons… Well if it’s after five then I would always go for a gin and tonic, however if it’s before five then might I suggest a lemon tart. Tangy, sweet, and delicious this is the ideal bake for a dinner party dessert.
Plus it sounds super impressive when you use its fancy French name and tell people they’re having a *cue French accent * Tarte au citron for pudding.
Its super easy to make but you will end up with a really impressive final result. Best served with lots of berries and cream!
Prep time: 1.5 hrs
For the pastry:
200g plain flour
Pinch of salt
100g unsalted butter
50g caster sugar
1 medium egg
Few drops of vanilla extract
For the filling:
3 medium eggs
100g caster sugar
142ml carton double cream
Finely zested rind and juice of 3 lemons
Special equipment: A 9 inch fluted tart tin
1. Set the oven to 180°C/ 350 F/ Gas Mark 4.
2. To make the pastry…Measure out all of your ingredients then tip the flour, caster sugar and salt into a bowl. Cut your butter into chunks then add it to the flour and salt.
3. Rub the butter into the flour, sugar and salt mixture until it resembles fine breadcrumbs. Then add the egg and vanilla extract. Use a knife to mix all the ingredients together until it starts to come together. Then use your hand to bring the rest of the mixture together into a ball.
4. Place your ball of pastry into a freezer bag and put it in the fridge to chill for 30 minutes
5. Once your pastry is chilled, roll it out and place it in your fluted pastry tin, being sure to press the pastry into the sides of the tin with a leftover ball of pastry.
6. Place a sheet of baking parchment on top of your pastry and scatter baking beans, rice or coins on top to weigh the pastry down.
7. Bake like this for 12 minutes then lift out the parchment paper and return your pastry case to the oven for a further 5 minutes until it goes golden brown. One it reaches this stage you can take it out, leave it to cool slightly and make a start on your filling!
8. For the filling… Beat the eggs, then add sugar, cream and lemon rind and juice, and mix well. Pour mixture into the pastry case, filling it almost to the top.
9. Bake the tart in the centre of the oven for 20-30 minutes, or until the edges of the filling have set and it is just slightly wobbly in the centre.
10. Remove from the oven and leave the tart to cool in the tin for about 20-30 minutes.
11. Chill the tart well. Then top with berries and a sprinkle of icing sugar! Et voila!