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October 31, 2017

Lemon Tart Recipe

For the pastry

  • 75g (3 oz) butter
  • 4 tablespoons icing sugar
  • 125g (4¼ oz) plain flour

For the lemon filling

  • 3 eggs
  • 200g (7 oz) caster sugar
  • 1 tablespoon lemon zest
  • 4 tablespoons lemon juice
  • 3 tablespoons plain flour
  • 2 tablespoons icing sugar for dusting

Method

  1. Preheat oven to 180 C / Gas mark 4.
  2. Process butter, 4 tablespoons icing sugar and 125g flour in food processor 10 seconds, or blend with pastry blender. Pat dough evenly into 23cm tart tin.
  3. Bake 12 to 15 minutes, until golden.
  4. Meanwhile, combine eggs, caster sugar, lemon zest, lemon juice and 3 tablespoons flour and mix until smooth; pour mixture over hot pastry case.
  5. Bake 15 to 20 minutes more, until firm. Let cool completely in tin. Dust with icing sugar and cut into 12 slices.

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