Description
A classic lemon tart featuring a crisp shortcrust pastry filled with a smooth, zesty lemon custard. This refreshing dessert balances tangy lemon flavor with a sweet, creamy filling, perfect for any occasion.
Ingredients
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
Instructions
- Preheat the oven: Get your oven hot by preheating it to 160°C fan/180°C conventional/350°F/Gas Mark 4 to ensure even baking.
- Make the filling: In a bowl, whisk together the eggs, double cream, caster sugar, lemon zest, and lemon juice until the mixture is smooth and well combined.
- Prepare the tart case: Place the cooked and cooled shortcrust pastry case back into the tart tin. Put the tin on a baking sheet to ease handling and catch any drips.
- Pour and bake: Pour most of the lemon filling into the tart case, reserving a little if desired. Bake in the preheated oven for 25-30 minutes until the filling is almost set but still has a very slight wobble in the center.
- Cool the tart: Remove the tart from the oven and transfer it to a cooling rack. Let it cool completely to allow the filling to fully set and flavors to develop.
- Add finishing touch and serve: Once cooled, dust the top lightly with icing sugar. Slice the tart and serve as a refreshing dessert.
Notes
- For best results, use freshly zested and squeezed lemons to maximize flavor.
- Do not overbake the filling; a slight wobble in the center ensures a creamy texture.
- The tart can be refrigerated after cooling and served chilled or at room temperature.
- This tart pairs beautifully with a dollop of whipped cream or fresh berries.
- Ensure the pastry case is completely cooled before adding the filling to prevent sogginess.
