Sweet and smooth lemon tart - yum!
I have to say, this is the greatest lemon tart you’ll ever eat. Believe me, I’ve tried to find better, but nothing compares.
This is a recipe I grew up with, which I made a few small improvements to (sorry Dad!), giving it the perfect balance of citrus and sweet, with an incredibly smooth finish. I often serve it with crème fraîche, or for some crunch, brulée the top with sugar.
Makes: 1 tart
For the filling:
- 350g eggs
- 220g granulated/caster sugar
- 260g heavy/double cream
- 4g lemon zest
- 105g fresh lemon juice
For the pastry:
- instant read thermometer
- hand blender
- ice cream machine
- Hand blender
- 9-inch (23cm) fluted tart pan/tin with a removable base
- Instant read thermometer
- Baking tray/sheet
- To make the lemon filling, combine the eggs, sugar, and cream in a tall measuring jug/cup. Blend until smooth using a hand blender.
- Add the lemon zest and juice, and blend immediately (avoid adding too much air into the mixture and don’t let the lemon juice sit in the mixture without blending, or it could curdle). Once smooth, cover with plastic wrap/cling film and refrigerate.
- Prepare the lemon pastry in a 9-inch (23cm) fluted tart pan with a removable base. Blind-bake and egg wash it until golden then set it aside while you finish the filling. Lower the oven temperature to 230°F/110°C.
- Remove the lemon filling from the fridge and use a spoon to skim off all the foamy bubbles on the top.
- To a saucepan on the stovetop over a medium-low heat, add the filling and heat until it reaches about 104°F/40°C. By heating it just slightly, we can lower the overall cooking time in the oven.
- Immediately remove the pan from the heat and scoop off any air bubbles/foam that might appear. Pour the filling through a sieve and back into a tall measuring jug.
- Place the tart shell onto a baking tray. Place the tray in the center of the oven and very carefully pour the filling into the tart shell just until it reaches the top of the pastry. Use a blowtorch to very gently torch the top of the filling where any bubbles appear.
- Bake the tart for 50–55 minutes, or until there is a very small wobble in the center of the tart. Immediately remove the tray from the oven and allow the tart to cool at room temperature for an hour. Then place the tart in the fridge, uncovered, for 3–4 hours.
- Remove it from the tart pan and use a very hot knife to cut the tart into individual slices before serving. It is best served on the same day with crème fraîche.
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