Classic Lemon Tart

This superb classic recipe comes from Michelin Starred chef Galton Blackiston. It is the perfect recipe for a dinner party of a rather swish afternoon tea!

Lemon Tart
Classic Lemon Tart
Print Recipe
Servings
6 people
Servings
6 people
Lemon Tart
Classic Lemon Tart
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Pre-heat the oven to 180°C/350°F/Gas 4.
  2. Line a flan tin with pastry, cover with greaseproof paper and fill with baking beans or rice. Place in the pre-heated oven and bake blind until the pastry starts to brown around the edges. Remove from the oven, carefully lift out the greaseproof paper and the beans or rice, and return to the oven. Once the base starts to colour, remove from the oven and brush the pastry all over with the beaten egg yolks to seal any cracks. Return to the oven and bake until the yolk mixture is cooked. Repeat this process twice more to ensure that the pastry case is absolutely sealed. Remove from the oven and set aside.
  3. Turn down the oven to 140°C/275°F/Gas 1.
  4. To make the filling, gently whisk the eggs and sugar together in a bowl, without creating too many bubbles or froth. Add the lemon juice and the double cream, and pass the liquid through a sieve into a jug. Skim off any froth and finally stir in the lemon rind.
  5. Place the warm pastry case onto a baking sheet and put it into the oven. Pour the lemon custard mixture into the pastry case there as it is hard to avoid spilling the mixture if you move it after it’s been poured in. Cook for about 50 minutes until just set, although it should still wobble slightly in the middle. Remove from the oven and cool. Do not use the fridge as this will make your tart heavy in texture.
Recipe Notes

Lemon Tart

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