With its creamy lemon filling, this tart is perfect with seasonal fruit.
Prepare ahead: The tart can be refrigerated for up to 2 days; serve at room temperature.
Preparation Time35 min
Preparation Time - Text35 mins, plus 1 hr chilling
Cooking Time45 min
Cooking Time - Text45
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Formal Dinner Party
Dietary Considerationpeanut free, soy free, tree nut free, vegetarian
Taste and Texturecreamy, sweet, tangy
Type of Dishtart
- 1 cup sugar
- 5 large eggs
- Grated zest and juice of 4 lemons
- 1 cup heavy cream
- 1¼ cups all purpose flour, plus more for rolling the dough
- 3 tbsp sugar
- 6 tbsp chilled butter, diced
- 1 large egg
- 9 in (23cm) tart pan with removable bottom
- Baking beans
To make the filling, whisk the sugar and eggs, then whisk in the lemon zest and juice. Whisk in the cream. Cover and refrigerate while making the pastry shell.
To make the dough, stir the flour and sugar together in a bowl. Add the butter and rub it with your fingertips until the mixture resembles coarse bread crumbs. Mix the egg yolk with 3 tbsp cold water. Add to the flour mixture and stir until the dough comes together.
On a lightly floured surface, roll the dough into a 1/8 in (3mm) round circle and use to line a 9in (23cm) tart pan with a removable bottom. Prick it lightly all over with a fork. Chill for 30 minutes.
Preheat the oven to 400°F (200°C). Line the dough with wax paper and fill with baking beans. Bake for 10 minutes. Remove the paper and beans and bake for 10 minutes more, until the crust is golden and crisp. Remove from the oven. Reduce the oven temperature to 275°F (140°C).
Place the tart pan on a baking sheet. Pour the chilled lemon mixture into the pastry shell, taking care that the filling doesn't spill over the edges. Bake for 30 minutes, or until just set. Let cool, remove the sides of the pan and serve.
2008 Dorling Kindersley