Citrus recipes
1 hour 20 minutes
Lemon tart
Load more
Lemon tart
6
Easy
25 minutes
1 hour 20 minutes
Ingredients
-
For the pastry:
- 120 g flour, sifted
- 56 g almond flour
- 45 g icing sugar, sifted
- salt, a pinch
- 113 g cold butter, cubed
- 1 free-range egg For the filling, whisk:
- 1⁄3 cup lemon juice
- 1 lemon, zested
- 150 g caster sugar
- 2 cups, plus 3 T cream
- 8 free-range extra-large egg yolks
- icing sugar, for dusting
Method
1. Combine all the pastry ingredients using a knife, but do not knead. Chill for 1 hour or until completely cool.
2. Preheat the oven to 200°C. Roll out the pastry on a lightly floured surface, place in a 25 cm tart case and bake blind for 15 minutes. Allow to cool.
3. Once cool, pour in the filling. Bake at 180°C for 25 minutes, or until slightly wobbly. Cool and serve dusted with icing sugar.
Cook's note: These tarts travel well; wrap with cling-wrap and keep them in the fridge or a cooler box
Photograph: Jan Ras
Production: Abigail Donnelly
Food Assistants: Bianca Strydom and Ellah Maepa