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Lemon Tart

A classic glazed lemon tart with a crisp pastry shell, creamy citrus filling, and a dollop of crème fraîche.

Baking Vegetarian Dessert Sweet Lemon

Estimated Nutrition

Calories

1052.6

kcal / serving

8420.5 kcal total

Carbs

83.6g

per serving

668.5 g total

Fat

72.8g

per serving

582.4 g total

Protein

16.9g

per serving

135.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Icing Sugar

plus extra for dusting

550

Caster Sugar

Dairy

100

Butter

cold, plus extra for greasing

piece

Egg

free-range

piece

Eggs

free-range

piece

Egg

beaten for glazing

700

Double Cream

500

Crème Fraîche

to serve

Fruits

piece

Lemons

zest and juice only

GrainsCereals

250

Plain Flour

plus extra for dusting

NutsSeeds

pinch

Salt

Method

Rub flour, butter, icing sugar, and salt together until the mixture resembles fine breadcrumbs.

Mix in the egg to form a dough and knead lightly until smooth.

Flatten the dough into a ball, wrap in cling film, and chill for 30 minutes.

Preheat the oven to 170°C and grease a 25cm tart ring.

Whisk eggs, sugar, cream, lemon zest, and juice together, then chill the mixture.

Roll the pastry on a floured surface to a 3mm thickness.

Line the tart ring with pastry on a baking sheet, leaving excess over the edges.

Fill the pastry with weights using cling film or parchment and bake for 15 minutes.

Remove weights, brush with beaten egg, and bake for 4 minutes until golden.

Reduce the oven temperature to 150°C.

Skim any bubbles off the surface of the chilled lemon cream.

Pour half the filling into the case, move to the oven, and add the remaining filling.

Bake for 60 minutes until set with a slight wobble, then cool at room temperature.

Dust with sugar, glaze with a torch or grill, and serve with crème fraîche.

made with
a toodle. project