75 Minutes
French Lemon Tart

French Lemon Tart

French Lemon Tart – A crispy shortcrust pastry tart with a rich lemon custard filling lightly dusted with icing sugar and served with crème fraiche

This recipe is a SoCook recipe

How it's doneDirections

Step 1

Sieve together the flour and salt.

Step 2

Cut the butter into cubes.

Step 3

Add the flour, butter and salt to a bowl or food processor and blend until the content forms a crumb either by hand or using a food processor.

Step 4

Empty the contents of the food processor into a large bowl and add the icing sugar.

Step 5

Mix a tbsp of cold water into the egg yolk. Add the egg mixture to the crumb mix using a few swift movements.

Step 6

15 minutes

Form a ball and flatten place pastry in a bag place in the fridge to cool for 15 minutes.

Step 7

Set the oven to 180C 350F or gas mark 4.

Step 8

Lightly dust a clean work surface with flour roll out the pastry into a circle to fit the flan dishes then fit pastry into the flan dish.

Step 9

15 minutes

Trim the pastry to fit the flan dish. Prick the pastry cases then place in the fridge to cool for 15 minutes.

Step 10

8-10 minutes

Bake blind by adding parchment and baking beans into the tart dish bake for 8 to 10 mins remove from the oven remove the beans and paper.

Step 11

8-10 minutes

Paint the pastry base with egg white return to the oven bake for 8 to 10 mins till golden brown remove from the oven set a side.

Step 12

Zest and squeeze the lemon(s)

Step 13

Whisk the eggs, sugar, lemon juice and zest then add the cream.

Step 14

30 Minutes

Strain the mixture with a sieve into the flan dish. Cook for 30 mins or until set.

Step 15

60 Minutes

Remove from the oven, cool, refrigerate for 1 hour.

Step 16

Place the tart on the plate.

Step 17

Dust with icing sugar and serve a slice of tart with some creme fraiche.

What you needIngredients

Servings 8
Utensils
  • 1 Food Processor
  • 1 Medium Bowl
  • 1 Lemon Squeezer
  • 1 Grater
  • 1 Chopping Board
  • 1 Large Knife
  • 1 Flan Dish
  • 1 Rolling Pin
Pastry
  • 60 grams Butter
  • 40 grams Icing Sugar
  • 1 Egg Yolk
  • 125 grams Plain Flour
  • 1 tbsp Water
  • 1 pinch Salt
Filling
  • 5 Eggs
  • 150 grams Caster Sugar
  • 150 ml Double Cream1
  • 4 Lemons

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