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Lemon tart

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Lemon tart

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 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

Find more tart recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food Assistants: Bianca Strydom and Ellah Maepa

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Air fryer pork belly

Beer-box (braai) platter

Festive Coffee Fridge Tart

Humongous lemon-and-ricotta tart

Chamomile, vanilla and white chocolate no-bake tart

Decadent chocolate tarts

Marshmallow fridge tart

Lemon posset pie

Best-ever mince pie

Pecan pie

Peppermint Crisp tart

Grapefruit meringue tart

Chocolate custard tart

Lemon tart

Lemon tart

Ingredients

Method