Tangy Lemon Tart
Delight in the zingy and creamy flavors of this classic lemon tart. A crisp shortcrust pastry base cradles a luscious custard-like filling, bursting with the bright essence of fresh lemons. Topped with a cloud of sweet icing sugar and accompanied by a dollop of silky cream and juicy raspberries, this dessert is a symphony of citrusy indulgence.
— Constant Cookbook
Ingredients
- 200g/8oz readymade shortcrust pastry
- 8 free-range eggs
- 320g/11oz caster sugar
- 4 large lemons
- 290ml/10fl oz/½ pint double cream
- , for dusting icing sugar
- single cream
- raspberries
Instructions
- Preheat the oven to 190C/375F/Gas 5.
- Roll out the pastry and use to line a large quiche dish (25cm/10in diameter). Line with tin foil and fill with dried beans or rice to hold the base in place.
- Bake in the oven for 20 minutes. Remove the foil and baking beans and bake for a further 5 minutes.
- Reduce the oven temperature to 150C/300F/Gas 2.
- In a mixing bowl, lightly beat the eggs and the sugar (do not whisk). Add the lemon juice and rind and stir. Finally add the cream and stir thoroughly but again, do not whisk.
- Transfer the cream mixture into the pastry case and cook in the centre of the oven for about 35 minutes until set (the mixture should set gently like a blancmange and be firm to the touch).
- Allow to cool completely, dust with icing sugar and serve with pouring cream and raspberries.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6
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