Recipe: Lemon Tart
When it comes to summer puddings in the baking heat of August I’m not generally one for much more than a platter of fresh fruit, with one notable exception: this bright, zingy, ultra tart, lemon tart. Don’t be fooled by the sugar and butter content; it’s light and easy on the palate and leaves you feeling refreshed rather than heavy.
INGREDIENTS
For the pastry
- 250 g plain flour
- 175 g butter
- 75 g sugar
- 1 egg
- pinch of salt
For the lemon curd
- 200 ml freshly squeezed lemon juice (3-4 lemons)
- 200 g caster sugar
- 180 g butter
- 4 egg yolks
- 2 whole eggs
- zest of two lemons
- 2 Tbsp cornflour
- pinch of salt
- icing sugar for dusting
- raspberries (optional)
METHOD
STAGE 1: PASTRY
- Preheat oven to 200ºC.
- Rub together the flour and butter to form crumbs.
- Add the rest of the ingredients and mix well to form a dough. Chill for one hour before using.
- Roll out the pastry on a lightly-floured surface then press into a 12-inch pie dish (or individual ramekins) and prick with a fork.
- Bake for 10-15 minutes until golden, and leave to cool before chilling once again in the fridge.
STAGE 2: LEMON CURD
- Melt the butter and sugar together in a pan, then add the lemon juice and heat until gently bubbling. Remove from heat and set aside.
- In a separate bowl, combine the egg yolks, eggs, lemon zest, salt and cornflour and whisk with an electric whisk until thick and creamy.
- To temper the egg mixture, slowly pour a bit of the hot lemon mixture into the egg mixture while whisking rapidly.
- Next, slowly pour the egg mixture into the warm lemon juice mixture while whisking continuously. Return the pan to low heat and, while whisking continuously, cook for five minutes or so until it becomes thick—do not allow it to boil.
- Remove from the heat and pour into the prepared, chilled pastry shell (or ramekins). Cover with cling film, chill overnight in the fridge.
- To serve, sprinkle with icing sugar and raspberries.