Lemon Tart
A classic French lemon tart with a buttery shortcrust and a rich, silky lemon‑cream filling baked until just set for a bright, elegant dessert.
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Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2/3 cup softened butter
- pinch salt
- 1 egg yolk
- 6 lemons
- 6 large eggs
- 1 1/2 cups sugar
- 1 1/2 cups cream
- whipped cream
Instructions
- In a large bowl mix the softened butter and 1/2 cup sugar to a cream with a wooden spoon then beat in the egg yolk. Add the flour and salt and rub the butter mixture and flour together with your fingers until crumbly.
- Add the egg yolk to the mixture and knead briefly until it forms a firm dough. Wrap in plastic wrap and leave to chill in the fridge for 30 minutes.
- Roll out the pastry until very thin and line the quiche tin allowing a small amount of pastry to overlap the edges. Prick the base of the pastry with a fork and bake at 400°F for 20 minutes.
- Grate the zest from the lemons into a bowl then add the juice from the lemons. Break the eggs into a large bowl and add 1 1/2 cups sugar and mix well. Add the lemon juice, zest and the cream and whisk gently.
- Pour the mixture into the pastry case and bake at 350°F for 25 to 30 minutes until set.
- Serve with whipped cream.
Nutrition
Calories: 643kcalCarbohydrates: 77gProtein: 9gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 238mgSodium: 184mgPotassium: 233mgFiber: 3gSugar: 53gVitamin A: 1357IUVitamin C: 43mgCalcium: 80mgIron: 2mg
Nutritional information is an estimate and may vary based on ingredients and preparation.