Lemon Tart With Shortcrust Pastry Recipe

Name: Lemon Tart With Shortcrust Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250g plain flour; 2 tablespoon icing sugar; pinch of salt; 150g unsalted butter, chilled and cut into cubes; 1 egg yolk; 2-3 tablespoons iced water; 1 cup freshly squeezed lemon juice; 3/4 cup caster sugar; 1/2 cup cream; 5 eggs and 4 egg yolks; creme fraiche to serve

Servings: persons

250g plain flour
2 tablespoon icing sugar
pinch of salt
150g unsalted butter, chilled and cut into cubes
1 egg yolk
2-3 tablespoons iced water
1 cup freshly squeezed lemon juice
3/4 cup caster sugar
1/2 cup cream
5 eggs and 4 egg yolks
creme fraiche to serve

1
Place sifted flour, icing sugar and salt in the bowl of a food processor. Process briefly.
2
Add butter and process until the mixture resembles breadcrumbs. Add the egg yolk and a bit of the water and process until mixture comes together in a clump, adding more water if necessary.
3
Place the mixture onto the bench and flatten into a disc. Wrap in plastic and refrigerate for 30 minutes before using.
4
Preheat oven to 180u00b0C or 160u00b0C fan forced.
5
Remove from the fridge and roll out to fit a 28cm fluted tart tin with a removable base. Press into the tin with pastry overhanging the edge. Prick the base of the pastry and cover with a sheet of baking paper. Line with baking beads or rice. Bake for 20 minutes. Remove the beads and paper and bake for a further 5 minutes or until lightly browned. Remove from the oven and cool slightly.
6
Beat together the lemon juice, sugar and cream. Add the eggs and egg yolks one at a time. Strain mixture through a fine sieve. Pour into cooled tart shell. Bake for 20-25 minutes or until filling is set on the outside, but still a little bit wobbly in the centre. Allow the tart to cool completely.
7
Serve a slice dusted with icing sugar with a dollop of creme fraiche.

1005

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250g plain flour, 2 tablespoon icing sugar, pinch of salt, 150g unsalted butter, chilled and cut into cubes, and more.

Yes, Lemon Tart With Shortcrust Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Tart With Shortcrust Pastry

How did you like this recipe?

Frequently Asked Questions