Classic Lemon Tart
A beautiful, tangy lemon tart with a buttery pastry crust and smooth, creamy lemon filling. Perfect for any occasion!
Instructions
In a food processor, pulse together the flour, butter, and icing sugar until the mixture resembles breadcrumbs. Add the beaten egg and pulse until the dough comes together.
Don't overwork the pastry or it will become tough
Turn the dough out onto a lightly floured surface and knead briefly. Wrap in cling film and chill in the fridge for 30 minutes.
This resting time helps prevent shrinkage when baking
Preheat the oven to 180°C (160°C fan). Roll out the pastry on a floured surface to about 3mm thick. Line a 23cm tart tin with the pastry, trimming any excess. Prick the base with a fork.
Keep the pastry cool while working with it
Line the pastry case with baking paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes until golden.
The pastry should look dry and lightly colored
Reduce oven temperature to 160°C (140°C fan). Whisk together the lemon zest, lemon juice, sugar, eggs, and cream until well combined.
Don't over-whisk or you'll create too many bubbles
Pour the lemon filling into the pastry case while it's still in the oven (pull the shelf out slightly). This prevents spills. Carefully slide the shelf back in and bake for 25-30 minutes until just set with a slight wobble in the center.
The filling will continue to set as it cools
Allow the tart to cool completely in the tin, then carefully remove. Dust with icing sugar before serving.
Serve chilled or at room temperature
Recipe Notes
This lemon tart can be made a day ahead and stored in the fridge.
For a lighter version, you can replace the double cream with crème fraîche.
The tart will keep for up to 3 days in the fridge, covered.