Sunday, 21 June 2015

Lemon Tart

Carole's Chatter: Lemon Tart


Having been successful with a lemon curd  I thought I would give a lemon tart a go.

As you can see from the picture the quantity of filling wasn't enough for the size of pie dish that I had (I only have one!) and as a result the pastry above the filling over-cooked.  I tried to cut it off to make a nice photo but crumbs shot everywhere … sigh.

If/when I do it again I would trim the pastry down to the level of the filling (or even better make more filling).  I used frozen store bought sweet short crust pastry.

So I greased the dish, put the pastry sheet in and trimmed round the top.  I pricked the bottom a few times with a fork and then put in baking beans on top of baking paper.  I baked it blind (that is with the beans in) for 15 minutes at 190 degrees C ( approx. 375 F), took the beans and kitchen paper out and gave it another 3 minutes.
While it was baking blind I prepared the filling – which was surprisingly easy to do.  The ingredients were:

3 eggs
¼ cup lemon juice (I sieved mine)
1 tablespoon grated lemon zest
½ cup caster sugar
¾ cup cream (double cream)
More lemon zest to garnish (this garnish didn't work that well for me – it was a bit wet and clumpy)

You just beat the eggs, lemon juice, zest and sugar until it is combined (I just used a stick blender).  Very lightly beat in the cream – by hand is best I think.  And you are done – just pour it into the pastry shell and bake it for 5 minutes at the original temperature and then reduced the temperature to 150 degrees C (300F) and cooked it for another 20 minutes at which stage the tart was lightly set.  It firms up further as it cools.

It was delicious but sinful.

9 comments:

  1. It looks delicious and sinful! I really need to make a lemon dessert soon.

    ReplyDelete
  2. That looks so good. I love lemon things - all lemon things. Yum!

    ReplyDelete
  3. Love lemon as well but never heard of caster sugar

    ReplyDelete
  4. It looks lovely.

    I think the nearest thing to caster sugar in other countries might be superfine sugar? Caster sugar is like granulated but just a much smaller size of crystal.

    ReplyDelete
  5. Yum I love anything lemon and key lime pie is a favourite so I'll have to give this a go.Thanks for the share!

    ReplyDelete
  6. We had lemon bars today, but your tart looks even better!

    ReplyDelete
  7. What a nice simple recipe for the filling. Your tart looks delectable.

    ReplyDelete

Your comments are most welcome. Cheers