Greetings everyone, it's freezing here and our lemon tree is bulging with lemons so am thinking up lemon dishes. The first one that came to mind was lemon tart. I must say the lemons smelt so fresh and citrusy as I was squeezing and zesting them after picking them from the tree. It's so worth having a lemon tree in your backyard or in a pot if you live in a smaller place, to be able to go and pick one off the tree if needed whilst cooking is fantastic. By the way if making the pastry for the tart seems to much use a good frozen pastry.
The lemon tart cut like butter it was so smooth. A lovely dessert if you're having friends or family over.
The Recipe
Pastry
125g butter, 100g icing sugar, pinch of salt, 250g plain flour
2 egg yolks, 2 tablespoons milk/water
Makes one 23cm tart mould
Blitz together butter, sugar & salt in a food processor. Then pulse in flour and egg yolks. When mixture has come together looking like course breadcrumbs, add the cold milk or water and pulse a few times more. Turn out onto work bench pat and gently work together to form a ball of dough. Flatten into a disc shape, wrap it in cling-film and place in the fridge to rest of at least an hour.
Roll out pastry and line a 23cm tart tin. Clean the pastry overhang by running a rolling pin over the top of the tart mould. Allow tart mould to rest again, this time in the freezer for one hour.
Bake the tart shell in a preheated 180 degree oven for around 15 minutes (because it has been
in the freezer you don't have to blind bake it with paper and baking weights) so that it's only lightly coloured but just cooked through. Reduce oven to 140 degrees.
Filling
9 eggs, 350g caster sugar, 250ml lemon juice (about 5 lemons) and finely grated rind of 2 lemons
300ml double cream
Whisk eggs, sugar, lemon juice and rind in an electric mixer to combine, add cream and mix to combine. Transfer to a jug and refrigerate until froth rises (30-40 minutes), then skim froth from surface and strain mixture through a fine sieve.
Pour lemon mixture into pastry case and bake until just set and not wobbly (about 40 minutes). Cool to room temperature and dust with icing sugar.
Recipe: Sweet Shortcrust Pastry: Jamie Oliver The Naked Chef, Filling: Gourmet Traveller
Catherine x
14 comments:
OOh this looks so yummy, I love Lemon Tart! Good to meet you and your blog, I'm also a BYW 2.0 student. I recently lived in Perth Australia and miss all those lovely australian desserts! Happy love Angie xo
Tarts always look too intimidating for me to try making on my own, but lemon tarts are my favourite! That looks so good!
Hi Shayla,
Yes I can understand some people may find them intimidating to make. if you wanted to give it a go you could always use a good frozen pastry that way all you have to do is mix together the filling ingredients.
Catherine x
I'm not much of a citrus person, but this post might make me change my mind! What beautiful photos and your dessert looks divine! Thanks for stopping by my blog. :-) Here from BYW. :-)
The last pic is so beautiful I will try that recipe this very weekend. Anyhow, I like lemon pies but your photos are even more beautiful!
Hi from Denmark! Thank You very much for visiting my blog! I hope you are enjoying the BYW 2.0 course as I am :)
You have beautiful blog, Eeli
Yes to lemon tarts! Hope to connect with you in BYW2. Cheers!
Oh, how lucky you are having your one lemon tree in the backyard! I love Lemons and will remember your recipe! Thank you for sharing.
Happy to meet you
Eos
byw
Looking at your picture is most definitely making me hungry. Your lemon tree looks amazing. Hope you are enjoying BYW 2.0, geraldine :)
hello catherine! it's so surprising to see your falling leaves when we are just in from the pool. air conditioning is on. the swimming is lovely.
and your lemon tart would be perfect! here - no lemon trees, but need to plant the basil and oregano in the pots. joy to you!
Oh my goodness - this looks delicious! I have lemons on my tree calling to be made into a yummy tart :)
Oh Catherine! Everything about this post is divine. I want some lemon tart now ☺. Just have to plant some trees first! Thanks for sharing the recipe. That fabric is sooo pretty as well. Just splendid. J x
Hey Catherine, I was actually thinking of how I could use the multitude of lemons on my tree when along comes your lovely little post.
I'm not a good cook, but in case I get adventurous I know where to find the best recipe.
Better than seeing my kids pull them off the tree to juice in the sandpit!
Hi Catherine,
This post is absolutely beautiful and now I have an awful craving for some lemon tart. I may have to try my hand at something like it this weekend! Have you considered submitting your photos to Foodgawker? They're gorgeous!
Jackie
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