Monday, 12 March 2012

Lemon Tart Recipe

Following on from my last blog post about La Fête du Citron in Menton, and the abundance of wonderful citrus fruits available at this time of year, I decided to make a lemon tart and share the recipe with you.  I have tried numerous recipes over the years, but this is my favourite. It comes from a Josceline Dimbleby cook book and is meant to be made with a chocolate shortcrust pastry.  A step too far in my opinion (I did try it) but I prefer it with a simple shortcrust pastry.

For the pastry
220g plain flour
110g cold butter cut into cubes
pinch of salt
Cold water

For the filling
3 lemons preferably unwaxed and well scrubbed.
4 large eggs beaten
150g caster sugar
150ml double cream
Icing sugar to decorate

Place flour into a bowl and stir in the salt, rub in the butter quickly until it resembles breadcrumbs, then using a metal knife stir in enough water (start with 2 tablespoons of water and add more if necessary) to form a dough. wrap in cling film and chill for 30-45minutes.

Pre-heat oven to 200C/gas 6.  Roll out the pastry and and place in a  lightly greased 23cm/9in loose bottomed quiche tin. Trim the edges leaving a slight overlap and line the pastry case with parchment/greaseproof paper and fill with baking beans, chill for 10minutes then bake blind for 12-15minutes. Leave to cool if you have time.

Reduce the oven to 175C/gas mark 3.  To make the filling, grate the lemon zest into a bowl, then squeeze the juice and add to the zest.  Add the beaten eggs, sugar and cream and beat until thoroughly combined.  Pour into the pastry case and carefully place in the oven.  Bake for 30-35 minutes, until the filling is just set.  You may need to protect the pastry from becoming too brown - I use strips of foil to cover the pastry if this happens.  Leave the tart to cool and simply sift over a thin layer of icing sugar to serve.  Serves 6-8.

This recipe can also be used to make individual tarts, as per my photo.

Lemon Tart 

Sicilian Oranges on a Market Stall in Aix-en-Provence

Bon appétit  et à bientôt,