The tangy flavour of a lemon never ceases to produce the most refreshing mouthfuls of sunshine, no matter what dessert, cake or pudding they feature in. I have used lemons as a main ingredient in countless bakes and I have never been disappointed, the classic lemon tart being the most luxurious manifestation of this yellow beauty.
My grandma used to make many of these tarts with freshly picked lemons from the lemon tree in her garden during the summer. Everything from the pastry to the filling to the taste and to the texture is a million times more superior than any ready made lemon tart. If you’re passionate about baking then this particular tart will make you glow with pride once you taste it. Trust me…
For the pastry:
200g plain flour
30g caster sugar
100g chilled butter, diced
1 large egg, beaten
For the filling:
200ml double cream
200g caster sugar
juice and zest of 2 lemons
4 large eggs, plus 1 egg yolk
- Mix the flour and sugar in a deep bowl. Rub in the butter until the mixture looks like breadcrumbs.
- Add the beaten egg and bring the mixture together to form a dough. Add a little cold water if the dough seems dry. Knead the dough on a floured surface to make it smooth.
- Wrap the dough in cling film and chill for 1 hour.
- Preheat oven 180ºC/Fan 160ºC/gas 4. Roll out cooled pastry on floured surface to make a circle wide enough for a 23cm loose-bottomed fluted tart tin. Line the pastry on the tin and leave an overhang of 2cm.
- Prick the pastry, line it with baking paper and fill with baking beans.
- Place the tart on a baking tray and bake for 20-25 mins. Remove the beans and bake the case for another 5 mins, until golden.
- Trim the overhang edge of the pastry while it is still warm and then let the pastry cool.
- Whisk all the ingredients for the filling together. Pour into the tart case placed on a baking tray.
- Put in oven and bake for 40-45 mins.
- Let the tart cool. Serve with fresh whipped cream and raspberries.