Lemon Tart
Tart pastry
Ingredients
- 180g Cotswold Maizebite flour
- 110g Butter
- 50g sugar
- 1 egg yolk
- 2 tbsp Coldwater
Method
- Rub the butter with the flour, and sugar until a sandy texture
- Add the egg yolk and water and mix until combined.
- Wrap the dough in cling film and let it rest in the fridge for 30 minutes.
- Once rested, roll out the dough on a floured surface to about 4 mm thickness.
- Line a tart tin, place some parchment paper and baking beans into the case
- Blind bake the tart case fully for about 15-20 minutes at 160 degrees
- Fill with the lemon filling and bake again at 150 degrees for 10-12 minutes.
Lemon tart filling
Ingredients
- 1 tin of condensed milk
- 4 lemons juices
- 1 whole
- 1 egg yolk
Method
- Mix all of the ingredients together until smooth
- Fill the cooled tart case and bake at 150 degrees for 10-12 minutes
- Cool the tart down and serve.
Optional – Decorate with confit lemon slices
Confit lemon slices
- 2 Lemons sliced very thin
- 100g sugar
- 100g water
Method
- Bring the sugar and water to a boil and add the lemon slices whilst the syrup is still hot.
- Let cool down and sit overnight and drain off the excess syrup before placing it on the tart.
← Older Post Newer Post →
