This luscious lemon tart is creamy, smooth, sweet and super zingy. As it should be 😉 A little labour of love and patience required, but so worth it.
- 250 g all purpose flour
- 150 g chilled salted butter cut into small cubes or coarsely grated
- 2 Tbsp (30 ml) castor sugar
- 1 large egg beaten
- fine zest of 1 lemon
- 125 ml freshly squeezed lemon juice
- 4 large eggs beaten
- 1 c (250 ml) cream
- 1 c (250 ml) castor sugar
- extra castor sugar for torching with blow torch
- fresh thyme leaves
- frozen blueberries
- Sift flour into a large bowl. Add butter and rub into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar and beaten egg. Bring the ingredients together by adding +- 30 ml ice cold water and lightly knead until you have a smooth ball of dough. Do not over knead. The pastry can also be done in a food processor. Wrap in clingfilm and chill in fridge for at least 30 minutes.
- Preheat the oven to 190 degrees Celsius.
- Roll pastry out onto a floured surface to about 3mm thickness and line into a 26 cm loose-bottomed flan tin. Prick base all over and chill for 15 minutes then bake blind for 15 minutes (lined with foil and baking beans/stones). Remove the foil and beans and bake for a further 5 minutes. Allow to cool completely.
- Reduce oven temperature to 150 Degrees Celsius.
- Meanwhile, add lemon juice and zest into a bowl. Gently whisk in the eggs and and cream until well combined. Slowly whisk in the castor sugar bit by bit. Pour mixture carefully in the cooled pastry case and bake for 50 minutes.
- Allow to cool before removing from tin.
- For a more set tart, chill in the fridge for at least 3 hours. Overnight is better, trust me. Especially if you want to brulee the top and slice perfect portions.
- OPTIONAL Sprinkle castor sugar on chilled tart and use a blow torch caramelise the sugar.
- Serve with fresh thyme and frozen blueberries.
- Delicious with creme fraiche, clotted cream or vanilla ice-cream.
Tried this recipe?Let us know how it was!