RECIPES BAKING OUR FAVOURITE... DESSERTS

Tart Lemon Tart with Crisp Shortcrust Pastry

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 15
Difficulty Medium

Rating (click to rate)

3.3 based on 18 ratings.

Ingredients

  • Pastry
  • 2 cups Plain Flour
  • 1/2 tsp Salt
  • 3 tbsp Castor Sugar
  • 150 g Butter (refrigerated)
  • Iced Water
  • Lemon Curd Filling
  • 1/2 cup Castor Sugar
  • 1/3 cup Cornflour
  • 1 cup Water
  • 1/2 cup Fresh Lemon Juice
  • 2 Lemons, Zest
  • 3 Egg Yolks
  • 1 tbsp Butter
  • 1/2 cup Castor Sugar (extra)

Nutrition Information

Qty per
42g serve
Qty per
100g
Energy 74.793333333333kcalcal 178.30192408818kcalcal
Protein 3.765gg 8.9754890479366gg
Fat (total) 2.09gg 4.9824095910193gg
 - saturated 0.77333333333333gg 1.8435710129449gg
Carbohydrate 10.16gg 24.220708825242gg
 - sugars 2.9133333333333gg 6.9451770056632gg
Dietary Fibre 0.91666666666667gg 2.1852673644821gg
Sodium 31.24mgmg 74.473911781551mgmg

Nutritional information does not include the following ingredients: Salt, Butter, Iced Water , Cornflour, Water, Lemons, zest, Butter

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Tart Lemon Tart with Crisp Shortcrust Pastry

Lemon Tart is a very classy and elegant dessert for any time of day.  Perfect for a high tea or to follow a heavy roast dinner with all the trimmings, it is a family favourite that everyone will enjoy! Feel free to buy a pre-made shortcrust pastry shell if it is easier – but in all seriousness, this homemade pastry is da bomb!

Method

  1. In a food processor add the sifted flour, salt, butter and caster sugar and processor until the mixture resembles breadcrumbs.

  2. Whilst the motor is still running, add iced water a tablespoon at a time until the dough just comes together.

  3. Remove from the food processor and wrap in plastic wrap.

  4. Allow to 'rest' in the fridge for at least 45 minutes.

  5. Roll our your pastry between two sheets of baking paper and line your greased pie dish.

  6. Place a sheet of baking paper on top and fill with baking weights (or raw rice) and blind bake at 180 degrees for 10 - 12 minutes.  Remove the weights and baking paper and put the pastry back into the oven to brown slightly (5 - 7 minutes).  Allow to cool.

  7. Fill with the lemon curd and bake a further 10 minutes before allowing the mixture to cool.

  8. Refrigerate until ready to use.

  9. Combine the sugar and cornflour in a saucepan.  Stir in the water, lemon zest and juice.

  10. Cook on a low heat stirring continuously until mixture is thickened and bubbly.

  11. Reduce the heat and simmer for a few minutes.  Remove from the heat.

  12. Beat the egg yolks in a small bowl and stir in a little of the hot fitting, then return all to the pan.

  13. Cook, stirring for a few minutes, stir in butter then pour into the pastry case.

Recipe Hints and Tips:

  • Lemon Tart is best eaten on the day it is made.  Keep it covered in plastic wrap in the fridge.
  • Lemon Tart is not suitable for freezing.
  • The lemons may be substituted with limes or oranges.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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