WINTER LEMON TART

15 minutes prep.

45 minutes cooking

Serves 8-10

Ingredients

Lemon Pastry
  • 200gm plain flour
  • 125gm chilled butter, diced
  • 60gm icing sugar, sieved
  • ½ lightly beaten egg, the rest reserved for egg wash
  • Finely grated rind of ½ lemon
 
  • 6 eggs
  • 300gm caster sugar
  • 300ml lemon juice
  • Finely grated rind of 1½ lemons
  • 200ml pouring cream
  • 100gm crème fraiche or sour cream
 

Method

  1. To prepare the lemon pastry, process flour, butter and icing sugar in a food processor until fine crumbs form, add the ½ lightly beaten egg, lemon rind and process until mixture just comes together.
  2. Turn onto a lightly floured work surface and bring together with the heel of your hand, form into a disc, wrap in plastic wrap and refrigerate until firm (2-3 hours).
  3. Roll out on a lightly floured work surface to 2mm thick and line a lightly 26cm-diameter tart tin, refrigerate for 30 minutes until firm, then trim edges and line with baking paper and baking weights.
  4. Meanwhile, whisk eggs, sugar, lemon juice and rind, cream and crème fraiche in a bowl to combine, stand for 30 minutes to settle, then skin off the frothy top.
  5. Preheat the oven to 180˚C and blind bake the tart for 12-15 minutes until it becomes lightly golden, remove weights and brush the pastry with the egg wash.
  6. Bake for 8-10 minutes until golden brown (if any cracks appear in the pastry, patch with a little of the pastry trimmings).
  7. Reduce the oven to 150˚C.
  8. While the pastry case bakes, transfer lemon mixture to a saucepan and stir continuously over a medium heat for 3-4 minutes until mixture is hot, then strain into the pastry case.
  9. Bake for 15-20 minutes until filling is just set, and then cool to room temperature.
  10. Serve dusted with icing sugar.
 
RECIPES

WINTER LEMON TART

15 minutes prep.

45 minutes cooking

Serves 8-10

Ingredients
Method

Ingredients

Lemon Pastry
  • 200gm plain flour
  • 125gm chilled butter, diced
  • 60gm icing sugar, sieved
  • ½ lightly beaten egg, the rest reserved for egg wash
  • Finely grated rind of ½ lemon
 
  • 6 eggs
  • 300gm caster sugar
  • 300ml lemon juice
  • Finely grated rind of 1½ lemons
  • 200ml pouring cream
  • 100gm crème fraiche or sour cream
 

Method

  1. To prepare the lemon pastry, process flour, butter and icing sugar in a food processor until fine crumbs form, add the ½ lightly beaten egg, lemon rind and process until mixture just comes together.
  2. Turn onto a lightly floured work surface and bring together with the heel of your hand, form into a disc, wrap in plastic wrap and refrigerate until firm (2-3 hours).
  3. Roll out on a lightly floured work surface to 2mm thick and line a lightly 26cm-diameter tart tin, refrigerate for 30 minutes until firm, then trim edges and line with baking paper and baking weights.
  4. Meanwhile, whisk eggs, sugar, lemon juice and rind, cream and crème fraiche in a bowl to combine, stand for 30 minutes to settle, then skin off the frothy top.
  5. Preheat the oven to 180˚C and blind bake the tart for 12-15 minutes until it becomes lightly golden, remove weights and brush the pastry with the egg wash.
  6. Bake for 8-10 minutes until golden brown (if any cracks appear in the pastry, patch with a little of the pastry trimmings).
  7. Reduce the oven to 150˚C.
  8. While the pastry case bakes, transfer lemon mixture to a saucepan and stir continuously over a medium heat for 3-4 minutes until mixture is hot, then strain into the pastry case.
  9. Bake for 15-20 minutes until filling is just set, and then cool to room temperature.
  10. Serve dusted with icing sugar.
 
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