Ssarah_bakes
Classic Lemon Tart
Buttery sweet shortcrust shell filled with silky lemon curd. Sharp, bright, and not too sweet. The tart that I made for my pastry school final.
FrenchDessertSweet
223 taste tests1 tweaks
2 tweaks·Latest: Blood orange replaces lemon. Reduce quantity slightly as blood orange is less acidic. Same method.
NameLast tweakUpdated
lemon-tart
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Blood Orange Tart
Blood orange juice makes the filling blush pink. Season only — December to February. Worth waiting for.
FrenchDessertSweetBakingItalian
ingredients.json
8 servings
- 200 gAll-purpose flour
- 100 gUnsalted butter, cold, cubed
- 40 gIcing sugar
- 5 largeEggs
- 200 gCaster sugar
- 4 largeLemon, zested and juiced
- 100 mlDouble cream
instructions.md
- 1
Make pastry: pulse flour, butter, and icing sugar in food processor until sandy. Add 1 egg yolk and 2 tbsp ice water. Pulse until dough comes together.
- 2
Shape into a disc, wrap, refrigerate 1 hour. Roll to 3mm and line a 23cm tart tin. Refrigerate 30 minutes.
- 3
Blind bake: line with parchment and baking beans, 180C for 15 minutes. Remove beans, bake 10 more minutes until golden. Set aside.
- 4
Reduce oven to 140C. Whisk 4 eggs, caster sugar, lemon zest and juice. Whisk in cream.
- 5
Strain through a fine sieve. Pour into warm tart shell.
- 6
Bake 25-30 minutes until the filling is just set — it should wobble like jelly in the centre.
- 7
Cool completely before slicing. Dust with icing sugar or serve with creme fraiche.
⚡macros.jsonper serving · 8 servings
420kcalCalories
7gProtein
48gCarbs
22gFat
1gFiber
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