Hunky Husband’s Lemon Tart
Hunky husband makes two different versions of the Lemon Tart. The first one he ever made me used a million egg yolks. This meant we also had to make meringue. Because no one likes waste. This version is a little creamier as it uses the whole egg and double cream but they are both equally yummy.
I love a lemon tart. I always like a fruity cake or pudding, especially if they’ve got a bit of a tang to them. This lemon tart I find makes an ideal dessert after a heavy meal. It’s great on its own, but if you want to tone it down a little a drizzle of cream is perfect.
You Will Need
For the Pastry:
- 200g Plain flour
- 100g Cold Butter
- 30g Icing sugar
- 1 Egg yolk
For the Filling:
- 5 eggs
- 125ml Double Cream
- 220g Caster sugar
- 4 lemons. Juice and zest
Preheat the oven to 200 degrees and lightly grease a pie or flan tin. We like a loose bottom!
Add the flour, butter and sugar to a large mixing bowl and run with your fingers until it’s like breadcrumbs.
Next, add the egg yolk and continue rubbing. This should come together as a ball of dough. If it doesn’t add 1tsp of water and keep going. Add a tiny bit at a time until you have a dough. Place the dough in the fridge in clingfilm or a sandwich bag for 10 minutes while you do the next bit.
I must confess here that I’ve never made pastry. If ever there is a pastry recipe, Hunky Husband did it. I’m sure I could, I’ve just never gotten around to it. So, when he started talking about blind baking I hadn’t got a clue. Apparently, it literally means you can’t see it.
To do this, Husband folds a piece of baking parchment into a cone, sits the point in the middle of the tin we are baking the tart in, and cuts it so its hanging and inch over the side (hopefully the picture will help this make sense) so when you unfold it you have a circle of paper that’s 1 inch bigger than the tin all the way around.
Now, roll the pastry out on a lightly floured surface until it’s about tin sized. Then, very gently lift it and place it in the tin. Use your fingers to press it into the sides and up the edges of the tin. If there are any rips or cracks use your fingers to seal them together again.
Place that circle of parchment on top our your pastry and add baking beans. We didn’t have baking beans (I know! Call myself a food blogger!) so filled it with frozen sweetcorn.
Bake this in the oven for 15 minutes. 12 if you are using baking beans or something else not frozen.
Take the pastry out of the oven, remove the baking beans, parchment and set to one side. Reduce the oven temperate to 170 degrees.
Add the eggs to a large mixing bowl and whisk.
Grate the lemon zest into a bowl and add the juice. You may recall a few weeks ago I mentioned that I use the tiny cheese grater holes for this. Turns out we have a special little grater that does a much better job.
Add the lemon juice and zest, sugar and cream to the eggs and whisk for a few minutes until all mixed together. At this point, it still seems incredibly runny and like it will never set. This is fine. It will.
Now, you can pour the lemon mix into the pastry but it’s easier to avoid spilling if you place the pastry tin in the oven first before pulling the shelf out slightly and pouring the lemon in.
Bake for 35 minutes.
When you remove your lemon tart from the oven you might find the filling has risen or even cracked slightly. This is fine. You should notice it start to sink as soon as it comes out of the oven. Leave on the side to cool for around 20 minutes before placing in the fridge until you’re ready to serve.
This Lemon Tart is the perfect mix of creamy and tangy!
- • 200g Plain flour
- • 100g Cold Butter
- • 30g Icing sugar
- • 1 Egg yolk
- • 5 eggs
- • 125ml Double Cream
- • 220g Caster sugar
- • 4 lemons. Juice and zest
Place flour, butter and sugar in a large mixing bowl and rub with your fingers until it resembles breadcrumbs
Add the egg yolk and continue to rub until it forms a dough
Refrigerate this dough for 10 minutes
Preheat the oven to 200 degrees
Roll out, place in a lightly greased baking tin and press into the sides and up the edges
Blind bake in the oven for 12-15 minutes
Remove from the oven and set to one side to cool
Reduce the oven to 170 degrees
Whisk the eggs
Add the cream, sugar, lemon zest and juice
Whisk until combined
Pour into the pastry. You may find this easier to do once the pastry is in the oven by pulling out the shelf and pouring in
Bake for 35 minutes
When ready, leave to cool on the side for 20 minutes before placing in the fridge until ready to serve
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