Easy Lemon Tart
This very easy lemon tart is simple to make and has a lovely lemony tang. The recipe comes from my cousin Ann from Ffestiniog in North Wales and I tasted it first at her house. I try to make my own pastry but if I’m in a rush or someone is coming over unexpectedly it’s so easy to buy a pastry case from the supermarket and simply weigh out and mix the ingredients then whack it in the oven.
1 shop bought pastry base
(Or: 1 x 24cm tart tin, ideally with removable base & fluted edge
Plus a 170g portion sweet shortcrust pastry – see recipe below)
For the filling:
2 eggs beaten
140 grams sugar
2 large lemons (or 3 small) – zest and juice of all
150 ml double cream
- Preheat oven to 130 degrees.
- Whisk eggs and sugar for about 1 minute.
- Stir in the lemon zest and juice, then mix in the cream.
- Pour into the shop bought pastry case (or the pastry case you have made yourself and baked blind for 15 mins). Please note if you buy a shop based one you may want to bake it blind for 5 minutes so that its gets a good colour. The reason for this is that because the temperature is quite low for cooking the tart (to avoid it splitting) sometimes the pastry can still look a little pale at the end. However, it is up to you as different cases react in different ways).
- Place on a flat baking sheet (easier when you have a removable bottom) in the oven for 30 – 40 minutes.
- Take out of oven and leave to cool.
- Serve with crème fraîche and or fresh berries.
Sweet Shortcrust Pastry
- 170g plain flour
- 115g cold butter, cut into small cubes
- 20g icing sugar
- 1 large egg, beaten
- 1 – tbsp water
- Whizz the flour, butter and icing sugar in a processor – or blend together in a bowl using your fingertips until it looks like fine breadcrumbs.
- Add the beaten egg and bring it all together to form a dough, adding a drop of water if necessary.
- Roll out the pastry then carefully line the tin. Prick the base with a fork. (If you have any extra pastry left over you can use later to make jam tarts or turnovers).
- Bake the pastry case “blind” (with a layer of greaseproof paper on the base filled with ceramic baking beans or dried pulses) for 15 minutes at 180 degrees.
Other recipes which may interest you: