Lemon Tart… (one of my personal favorites), it can be enjoyed on its own with a little dusting of icing sugar or even with some blow torched Italian Meringue! Which is way more fun…
Starting with the base, you’ll want a crisp sweet pastry… Getting a soggy bottom isn’t really amusing, so I find that ceramic baking beans work really well as they distribute heat evenly. It helps the base crisp up as much as the sides.
But they retain their heat much longer than other options, (and burn you a lot easier…. Found that out the hard way).
Ooh! A quick tip after blind baking the case, brush the inside with egg yolk after cooking (then bake for a further minute). That will keep it a little more water proof and avoids the dreaded S.B…
The tart mix is quite simple, egg, sugar, cream and lemon… The hard part is baking, you do not want ANY colour on it, otherwise it will form large ugly cracks. But if you do colour it slightly, just score the tart around edges… you’ll thank me.
Right! So for the case you’ll need:
225g Plain Flour
110g Cold Butter
80g Caster Sugar
1 Whole Egg
There are a few ways you can do this, you can put it all into a food processor and buzz it until its comes together into a nice dough. Or if you don’t have a food processor, rub the sugar, butter and flour together into breadcrumbs, then add the egg (mix until the same outcome). Which is a soft pastry witch one solid colour.
Flatten it out and refrigerate for 10 minutes.
During this time you might as well throw the lemon mix together!
Just whisk the following ingredients…
5 whole eggs
200g caster sugar
2 lemons, juiced and zested
Remember the the tips I gave you for blind-baking? No? well scroll back up…
Ok so now you know, make sure your oven is at 180 Degrees C (or gas mark 4). Get that pastry rolled in some flour (about half a centimeter) and carefully placed in a tart tin.
If you don’t have one of those then I’m terribly sorry, you’ve messed up….
Try using another bit of pastry to push it into the edges, it’s more delicate and doesn’t break as easily. Bake it for about 15 minutes, make sure to turn it around after 7 so it cooks more evenly.
When you’ve got your tart pour that kick-ass lemon mix into the case (carefully), bake at 170 degrees C …ONE SEVENTY… It won’t colour as quickly or easily. After 25 to 30 minutes you’ll have a tart mix that’s still a little wobbly, but that’s OK. The wobbly center will set and be cooked perfectly.