Classic deep lemon tart recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by making sweet pastry using 200 grams of all-purpose flour and 100 grams of chopped butter.

Rub the butter into the flour using your fingertips until it resembles breadcrumbs.

Add 50 grams of powdered sugar and mix thoroughly.

Incorporate 1 whole egg into the mixture and work it into the pastry.

Add cold water a little at a time until the dough forms, being careful not to overwork it.

Gently flatten the pastry, wrap it in cling film, and rest it in the fridge for 30 minutes.

Roll out the rested pastry on a floured surface, applying uneven pressure and turning it 90 degrees to roll evenly.

Trim the pastry to fit a 23 cm tart tin, ensuring it's between 2 to 3 mm thick.

Press the pastry into the corners of the tin, leaving an overhang for baking blind.

Prick the bottom and sides of the pastry with a fork to prevent bubbles.

Scrunch parchment paper to help it fit into the tin, then add baking beans.

Bake the pastry in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 20 to 25 minutes.

Remove the baking beans and prick the pastry again with a fork.

Return the pastry to the oven for an additional 8 to 10 minutes.

Seal any holes in the pastry with egg wash to prevent the lemon filling from soaking in.

Trim any excess pastry with a non-serrated knife after cooling.

Grate the rind and juice 4 lemons for the filling.

Lightly whip milliliters of double cream.

Mix the lemon rind and juice with 375 grams of caster sugar and whisk together.

Add 9 whole eggs and continue whisking until combined.

Incorporate the lightly whipped cream into the mixture.

Pour the lemon filling into the cooked pastry base, leaving some to top up while baking.

Preheat the oven to 115 degrees Celsius (240 degrees Fahrenheit) and bake the lemon tart for 45 to 50 minutes until firm to touch.

Allow the tart to cool at room temperature, then refrigerate overnight.

Slice the tart into 8 portions and dust with icing sugar.

Use a blowtorch to caramelize the sugar on top of the tart.

Serve with a dollop of creme fraiche, sliced strawberries, strawberry coulis, and micro basil cress.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens