The loveliest Lemon Tart

Recently my first-born daughter turned nine. Instead of requesting an elaborate themed birthday cake (phew, no fondant or intricate cake decorating this time) she asked for a Lemon Tart. She’s a lemon lover just like her mama and she said she wanted something a little more sophisticated this time (being so grown up now!). My parents used to own a restaurant and winery down on the Mornington Peninsula and my mum baked many of the desserts. Fleur’s Lemon Curd Tart was legendary and was a permanent feature on the menu. This isn’t her recipe (sorry) but it is a cheats version and simply sublime. This recipe is from Taste and it’s easy as pie, albeit a little fiddly/time consuming. The result, however, is heavenly. 

Easy Lemon Tart

Lemon tart is always a winner

Easy Lemon Tart

2018-04-09 10:22:47

Serves 8

A delicious and light Lemon Tart

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579 calories

51 g

261 g

38 g

9 g

22 g

173 g

67 g

24 g

1 g

15 g

Nutrition Facts

Serving Size

173g

Servings

8

Amount Per Serving

Calories 579

Calories from Fat 338

% Daily Value *

Total Fat 38g

59%

Saturated Fat 22g

108%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 261mg

87%

Sodium 67mg

3%

Total Carbohydrates 51g

17%

Dietary Fiber 1g

3%

Sugars 24g

Protein 9g

Vitamin A

27%

Vitamin C

8%

Calcium

6%

Iron

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

For the Pastry

1. - 1 3/4 cups plain flour
2. - 1/2 cup almond meal
3. - 175g chilled butter, chopped
4. - 1/3 cup icing sugar
5. - 2 egg yolks
6. - 2 Tbs chilled water
7. - Fresh fruit to serve (see notes)

For the lemon filling

1. - 5 eggs, lightly beaten
2. - 3/4 cup caster sugar
3. - 300ml double thick cream
4. - 2 teaspoons finely grated lemon rind
5. - 1/2 cup lemon juice (roughly 2-3 lemons)

Instructions

1. Step 1
2. Place flour, almond meal, icing sugar mixture and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolks and water. Process until dough just comes together. Turn out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
3. Step 2
4. Preheat oven to 200°C/180°C fan-forced. Grease a 4cm-deep, 23.5cm (base) round, loose-based fluted flan tin. Roll out pastry between 2 sheets of baking paper until 3mm-thick. Line tin with pastry. Trim excess. Refrigerate for 15 minutes.
5. Step 3
6. Place prepared tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for 10 minutes or until light golden. Cool pastry case. Reduce oven temperature to 180°C/160°C fan-forced.
7. Step 4
8. Make lemon filling Whisk eggs, sugar, cream, lemon rind and lemon juice in a bowl. Stand 5 minutes. Pour mixture into pastry case. Bake for 30 to 35 minutes or until filling has just set. Cool for 15 minutes. Refrigerate overnight or until chilled.

Notes

1. Serve with blueberries or fresh raspberries and vanilla ice-cream or double cream.
2. Will keep in fridge for 3-4 days, but it won't last that long!

By Not another slippery dip

Adapted from Taste

beta

calories

579

fat

38g

protein

9g

carbs

51g

more

Adapted from Taste

Not another slippery dip https://www.notanotherslipperydip.com/

A dusting of icing sugar to finish it off!

Is there anything better than pastry and lemons?!

Scatter blueberries over your lemon tart and serve with ice-cream

Related Lemony Posts:

The most Delicious Lemon Brownies

Best ever Lemon Coconut Slice

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