Description
This Classic Lemon Tart features a crisp shortcrust pastry filled with a tangy and creamy lemon custard, offering a perfect balance of sweetness and citrus zing. Ideal for dessert or afternoon tea, this tart is baked to a silky texture with a slight wobble in the center and finished with a dusting of icing sugar.
Ingredients
Scale
Pastry
- 1 cooked and cooled shortcrust pastry tart case
Filling
- 5 large eggs
- 150 ml double cream
- 180 g caster sugar
- Zest and juice of 4 lemons
- 4 tbsp icing sugar, for dusting
Instructions
- Preheat the oven: Set your oven to 160°C fan (180°C conventional/350°F/Gas Mark 4) to ensure it reaches the perfect temperature for baking the tart evenly.
- Make the filling: In a mixing bowl, whisk together the eggs, double cream, caster sugar, lemon zest, and lemon juice until the mixture is smooth and fully combined, creating a rich lemon custard.
- Prepare the pastry tart case: Place the cooked and completely cooled shortcrust pastry case back into its tart tin for stability, then set it on a baking sheet to catch any spills.
- Fill and bake: Pour most of the lemon filling into the pastry shell, reserving a small amount to avoid overflowing. Bake the tart for 25-30 minutes until the filling is nearly set with a slight wobble in the center, which ensures a creamy texture when cooled.
- Cool the tart: Remove the tart from the oven and transfer it to a cooling rack. Allow it to cool to room temperature so the filling firms up properly.
- Finish and serve: Once cooled, sprinkle the tart lightly with icing sugar. Slice into 12 servings and enjoy the bright, luscious flavors of this classic dessert.
Notes
- Use fresh lemons for the best citrus flavor and bright aroma.
- Make sure the tart case is fully cooled before adding the filling to prevent it from becoming soggy.
- The slight wobble in the filling after baking indicates it will set perfectly upon cooling for a creamy texture.
- For a more intense lemon flavor, you can add a teaspoon of lemon extract to the filling.
- This tart is best served the same day but can be refrigerated for up to 2 days.
