Description
A classic lemon tart featuring a crisp shortcrust pastry filled with a smooth, tangy lemon custard made from eggs, cream, sugar, and fresh lemon zest and juice. This easy-to-make dessert is perfectly baked to achieve a silky texture with a slight wobble in the center, then chilled and dusted with icing sugar for a refreshing citrus finish.
Ingredients
Scale
Pastry
- 1 Cooked and cooled shortcrust pastry tart case
Filling
- 5 Large eggs
- 150 ml Double cream
- 180 g Caster sugar
- 4 Lemons (zest and juice)
Topping
- 4 tbsp Icing sugar
Instructions
- Preheat the oven: Set your oven to 160°C fan/180°C conventional/350°F/Gas Mark 4 to ensure it’s hot and ready for baking the tart.
- Make the filling: Whisk together the eggs, double cream, caster sugar, lemon zest, and lemon juice until the mixture is smooth and well combined for a vibrant lemon custard.
- Prepare the tart case: Place the cooked and cooled shortcrust pastry tart case back into its tin. Position it on a baking sheet to catch any spillage.
- Bake the tart: Pour most of the lemon filling into the pastry case, reserving a small amount. Bake for 25-30 minutes until the filling is almost set but still has a very slight wobble in the middle, giving a silky texture.
- Cool the tart: Remove the tart from the oven and transfer it to a cooling rack. Allow it to cool completely to set the filling properly before serving.
- Finish and serve: Once cooled, dust the top with the icing sugar. Slice into 12 portions and serve for a refreshing, tangy dessert.
Notes
- Ensure the tart case is fully cooked and cooled before adding the filling to avoid sogginess.
- The slight wobble in the center upon baking indicates the perfect custard consistency.
- You can adjust the lemon juice and zest quantity slightly depending on your preferred tartness level.
- Allowing the tart to cool completely is crucial for clean slicing and the best texture.
- Store leftover lemon tart covered in the refrigerator for up to 3 days.
