It's lemon season. Lemons everywhere. I have been given lots of lemons and trying to find ways of using them up can be a challenge. Luckily for me Hubby loves lemony desserts. With one batch of lemons I made this tart for dessert one evening. It was loved by the whole family.
I used Eric Lanlard's recipe from his book, “Tart it up”. This tart, including the pastry. Is easy to make. The filling doesn't need any cooking and the pastry itself, is easy and quick. I don't usually make my own pastry but I wanted to give it a try. There's a sense of satisfaction when making pastry from scratch.
- 150 ml lemon juice (around 4 lemons)
- zest from 2 of the lemons
- 175g caster sugar
- 2 eggs
- 200g unsalted butter, diced
- 2 tbs granulated sugar
- 1x baked sweet Shortcrust pastry case (recipe follows)
- Place the lemon juice and zest in a saucepan along with 75g of the caster sugar and bring to the boil.
- In a large bowl, whisk the eggs with the remaining sugar until pale and fluffy.
- Pour the hot lemon juice over the eggs, whisking continuously. Return the mixture to the saucepan and gently bring to the boil, then simmer for 2-3 minutes, stirring continuously.
- Remove from the heat, add the butter and gently stir until smooth. Leave to cool for 15 minutes, then pour into the cooked pastry case. Leave to cool completely in the refrigerator.
- Optional: brûlée the top.
Sweet Shortcrust pastry:
- 300g plain flour, plus extra for dusting
- 4 tbs caster sugar
- 200g unsalted butter, chopped in pieces
- 2 egg yolks
- 2tbs cold water
- 2tsp vanilla paste
- Sift the flour in to a large bowl and stir in the sugar.
- Using your fingertips, rub in the butter until it resembles breadcrumbs
- Make a well in the center and add the rest of the ingredients. Mix together using your fingertips again.
- Turn out onto a lightly floured surface and gather into a ball. Cover with cling film and chill for at least 30 minutes.
- Roll out the pastry a little larger than a 23cm loose bottomed tart tin. Carefully lift into the tin and press the pastry gently into the edges of the tin.
- Prick the base of the pastry with a fork then chill in the fridge for 15minutes. This will help prevent shrinkage.
- Preheat the oven to 180degC (160degC fanforced)
- Place a large piece of baking paper over the tart and fill with baking beans.
- Bake for 10-15minutes then remove the beans and baking paper and bake for a further 10 minutes to brown.