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Lemon tart
- Prep time:
- 20 mins, plus 1 hour chilling
- Cook time:
- 25 mins
- Serves:
- 8
Lemon tart was the first thing Arthur Potts Dawson learned from the Roux brothers and he has been adapting the recipe ever since – this is a mixture of the Roux brothers and his River Cafe version.
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Ingredients
For the pâte sablée
- 250g plain flour
- 200g unsalted butter, cut into dice
- 100g icing sugar, sifted
- pinch of sea salt
- 2 egg yolks
- 1 drop vanilla extract, optional
For the lemon filling
- 7 Eggs
- 7 egg yolks
- 320ml freshly squeezed lemon juice
- zest of 5 Lemons
- 375g caster sugar
- 320g unsalted butter
To serve
- 50g icing sugar
- Crème fraîche
Method
For the pate sablee:1. Sift the flour into a bowl and add the diced butter. Mix with your fingertips until you achieve a sandy texture. Do not overwork.
2. Sift in the icing sugar, add salt and mix with the fingertips.
3. Add the egg yolks and mix well using a fork, until the the mixture comes together as a dough.
4. Add the extract, if using, and knead 2-3 times.
5. Wrap in cling film and put in the fridge for 1 hour.
6. Preheat oven to 150C/gas mark 2. Line an 8 1/2 inch flan ring.
7. Grate the pastry into the case and press it down to form a base. Blind bake for 15 minutes or until golden.
For the filling:
1. In a pan over low heat, cook the eggs, yolks, lemon, sugar and zest until it starts to thicken. Slowly beat in the butter.
2. Pour the mix into the case and leave to set at room temperature.
3. Sprinkle with sifted icing sugar and glaze under a grill. Serve with the creme fraiche.
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Latest Comment
This tart was just wonderful, and the pastry grating idea was fabulous too!