Lemon tart
A crisp sweet pastry case filled with a smooth, sharp lemon custard, baked low and slow until it just sets with a gentle wobble.
Method
- 1
Rub the butter into the flour and icing sugar with your fingertips until the mix looks like fine breadcrumbs.
- 2
Add the egg yolk and cold water and bring it together into a smooth dough. Flatten into a disc, wrap and chill.
- 3
Roll the pastry out on a floured surface to about 3 mm thick and line the tin, leaving the excess hanging over the edge. Prick the base and chill.
- 4
Heat the oven to 190°C with a baking tray inside.
- 5
Line the pastry with baking paper, fill with baking beans and bake on the hot tray.
- 6
Lift out the paper and beans and bake until the base is dry and pale golden.
- 7
Trim the overhanging pastry with a sharp knife and turn the oven down to 150°C.
- 8
Whisk the eggs and sugar together until smooth but not frothy, then whisk in the lemon juice, zest and cream. Skim any foam from the top.
- 9
Pull the oven shelf out a little, set the tart case on it and pour in the filling right to the top.
- 10
Bake until the edges are set and the centre still wobbles slightly when the tin is nudged.
- 11
Cool the tart in its tin on a wire rack before slicing.
- 12
Serve at room temperature or lightly chilled, dusted with icing sugar if you like.
Notes
- Pouring the filling with the case already in the oven avoids spills on the way from worktop to shelf.
- The filling sets further as it cools, so take it out while the centre still trembles. Overbaked filling can crack.
- The tart keeps in the fridge for 2 days, though the pastry is crispest on the day it is made.
Equipment
23 cm loose-based tart tin, 3 cm deep, Mixing bowl, Rolling pin, Baking paper, Baking beans, Baking tray, Whisk, Jug, Wire rack