Oh My God you guys! This is the best lemon tart ever!
I have tried many recipes in the past but was always disappointed: too lemony, too tangy never right.
Until today that is and I am more than happy to share with you!
You should definitely give it a try. It has been a hit here. Let me know what you think, ok?
Sorry the recipe is in the metric system but I’ll try my best to give you the US equivalent (conversions suck!!!)
For the pastry, you will need:
- 200g (7/8 cup) all-purpose flour
- 50g (1/4 cup) ground almonds
- 2 tablespoons icing sugar (confectionery sugar)
- 125g (1 stick + 1tablespoon) chilled butter, diced
- 2 egg yolks
- 1 egg white, beaten
For the filling, you will need:
- 200g (7/8 cup) sugar
- 4 medium eggs
- 140ml (5 fl. oz) double cream (heavy cream)
- 2 unwaxed lemons; zest grated and both juiced
Start by making the pastry. Mix the flour, the ground almonds, salt, icing sugar and butter in a food processor until you obtain fine crumbs.
Add 2-3 tablespoons cold water and the egg yolks.
Process until the dough forms.
Shape, then roll out and use to line a round tart pan. Chill in the fridge for 30 minutes.
Preheat the oven to 190°C (375 °F): Line the pastry case with baking paper (or foil), fill with baking beans and bake for 10 minutes. Remove the paper and beans and bake for another 5 minutes. Brush with the egg white and bake again for 5 minutes. Lower the temperature to 150°C (300°F).
Whisk the sugar and eggs until foamy. Beat in the cream, then lemons zest and juice. Pour into the tart case and return to the oven for 50 minutes until just set.
Let it cool and them dust with the extra icing sugar.