Tag Archives: Lemon Tart

Lemon tarts

Today I am loving the cold weather,  it’s perfect for snuggles on the couch, drinking endless cups of chai, making soup and having the oven on to bake delicious lemon tarts.

Our fridge is still full of lemons from mum’s tree, I have given away so many and yet we seem to have a neverending supply in there.  We don’t mind because it means I can make lemon tarts to share around.

This lemon tart has been a favourite for many years.  I like to surprise friends on their birthday’s or when I know they need some cheering up.  It definitely brings a smile to their faces with its beautifully shortcrust pastry and tangy lemon filling.

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Lemon Tart

I must admit that I used to be a little afraid of baking tarts because I thought the pastry was too complicated and that I would never be able to get it right.

After making quite alot in the last year or so I can definitely tell you that it’s not that hard and really..
ANYONE can do it.

I have a simple Lemon Tart recipe, from one of my favourites, Donna Hay, that you can have a go at.

Lemon Tart
serves 8, or less depending on whether you want more

2 cups all-purpose flour
150g cold unsalted butter, chopped
3 tablespoon caster (superfine) sugar
1 egg, lightly beaten
2-3 tablespoons iced water

Lemon filling
3/4cup (single or pouring) cream
3/4 lemon juice
3/4 cup caster (superfine) sugar
3 eggs

Place the flour, butter and sugar in a food processor and process until the mixture resembles breadcrumbs.
Add the egg and process in short bursts until the pastry just comes together.
Turn out and bring together to form a ball.
Flatten the pastry, wrap in plastic wrap and refrigerate for 15 minutes.

Preheat oven to 180 degrees C.
Roll out pastry on a lightly floured surface until 2-3 mm thick.
Line an 26cm round tart pan with a removable bottom.

Prick the base with a fork

Refrigerate for 30 minutes.
Line the pastry with non-stick baking paper, fill with baking weights (beans or rice will do) and bake for 10 minutes.

Remove the weights and paper and bake for a further 5 min or until golden.

Set aside.

Reduce the oven to 140 degrees C.
To make the lemon filling,
Place the lemon juice and sugar in a heatproof bowl over a saucepan of simmering water and stir until sugar is dissolved.

Add the cream and eggs and stir continuously for 5 minutes.

The mixture should be thick and custard like.

Pour the mixture into the tart shell through a strainer.
Bake for 20 minutes or until just set.
Allow to cool and refrigerate until completely set.
Enjoy 🙂