Sweet, creamy, and delightfully tangy. This lemon tart recipe is surprisingly easy!
Preparation time: 15 minutes
Assembly time: 10 minutes
Chilling time: 10 minutes
For the Crust
250 grams all-purpose flour
125 grams unsalted butter, cold and cut into cubes
80 grams icing sugar
10 grams vanilla paste
3 grams salt
1 gram lemon zest
32 grams ice cold water
2 egg yolks
For the Lemon Filling
3 egg yolks
110 grams granulated sugar
150 grams lemon juice, freshly squeezed
250 grams heavy cream
5 grams lemon zest
Confectioner’s sugar, as desired
For the Crust
1 Rub the flour and butter together until you get a grainy mealy mixture. Be sure not to overmix causing the butter to melt.
2 Add icing sugar, vanilla paste, salt, and zest. Mix gently.
3 Then add the water and egg yolks, and mix until it comes together. Be careful not to overmix.
4 Wrap with cling wrap and let the dough rest for a minimum of 1 hour before using.
5 Preheat the oven to 350°F. Roll the dough and fit into preferred baking tin. Let rolled dough rest in tin for 30 minutes.
6 Blind bake for 15 minutes with parchment and baking beans (or rice) on top. Remove parchment and beans, and bake for another 10 minutes. Allow to cool and prepare the filling.
For the Filling
1 Mix all the ingredients together except for the zest until fully incorporated.
2 Strain mixture and add the zest.
3 Pour into cooled tart crust and bake for 30-35 minutes or until the center of tart is set. Remove from the oven and allow to cool.
4 Serve with a dusting of Confectioners’ sugar or sprinkle the top with brown sugar and brûlée the top with a torch.
This recipe was originally published in the October-November 2017 issue of Breakfast Magazine.