Description
This Classic Lemon Tart features a crisp shortcrust pastry filled with a smooth and tangy lemon custard made from fresh lemons, eggs, cream, and sugar. Baked to perfection, it offers a bright citrus flavor balanced with creamy texture, perfect for a refreshing dessert or teatime treat.
Ingredients
Scale
Pastry
- 1 Cooked and cooled shortcrust pastry tart case
Filling
- 5 Large eggs
- 150 ml Double cream
- 180 g Caster sugar
- Zest and juice of 4 Lemons
Topping
- 4 tbsp Icing sugar, for dusting
Instructions
- Preheat the oven: Preheat your oven to 160°C fan/180°C/350°F/Gas Mark 4 to prepare for baking the tart.
- Make the filling: In a bowl, whisk together the eggs, double cream, caster sugar, and lemon zest and juice until the mixture is smooth and well combined.
- Prepare the pastry case: Place the cooked and cooled shortcrust pastry tart case back into its tart tin and set the tin on a baking sheet for stability.
- Pour and bake: Pour most of the lemon filling into the pastry case, reserving a little if desired, then bake for 25-30 minutes until the filling is nearly set but still has a slight wobble in the center.
- Cool the tart: Remove the tart from the oven and transfer it to a cooling rack. Allow it to cool completely to set the filling thoroughly.
- Finish and serve: Once cooled, dust the top of the tart lightly with icing sugar. Slice and serve as a zesty, creamy dessert.
Notes
- Ensure the tart case is fully cooled before adding the lemon filling to prevent sogginess.
- The slight wobble in the filling indicates the tart will set perfectly as it cools, so avoid overbaking.
- This tart can be prepared a day in advance and kept refrigerated.
- For extra zest, add some finely grated lemon zest on top along with the icing sugar before serving.
- If a gluten-free pastry is used, the tart is suitable for gluten-intolerant guests.
