Maker of clothes, recipes, natural fabric dyeing, Gardener of veg, fruit and flowers.

Maker of clothes, recipes, natural fabric dyeing, Gardener of veg, fruit and flowers.

Lemon tart

This a blog post on how to make the lemon tart recipe. I have recently made some pineapple tart. Now I have been making a lemon tart. I use the pastry based on the pineapple tart recipe. for more dessert recipes here is a chocolate brownie recipe.

INGREDIENTS
MAKING LEMON CUSTARD
5 medium lemon unwaxed preferably
170 grms butter diced
220 grms golden caster sugar unrefined
5 medium eggs free range blacktail
baking beans, tart mould 25 cm preferably
cling film optional
MAKING SHORT CRUST PASTRY
200 grms butter unsalted
2 medium eggs
2 tsp icing sugar
1-2 tbsp ice cold water
500 grms plain flour use 470 grms for the pastry the rest for rolling the pastry

INSTRUCTIONS

MAKING SHORTCRUST PASTRY
In a mixing bowl (I use a pyrex mixing bowl) if you any other types of bowl feel free to use it. Or use a clean worktop surface.
Mix the dry ingredients together. the plain flour and icing sugar.
Then add the butter mix it with your fingers till it binds with the flour mixture and become crumbly. After that add the egg and slowly add ice water so that it binds together.
Once the mixture binds together like a dough, let it rest in the fridge for about 20-30 minutes. This is shortcrust sweet dough ready made for any sweet/ dessert tart recipe. This pastry can be made ahead of time . any excess can be put back in the fridge to be use within 48 hours.

COOKING THE TART CASE

  • Cook the tart case. Pre heat the oven to 180 deg celcius fan assisted.
  •  
  • Once the pastry is rested cool out the tart case on a cling film. Once rested lift the pastry over the 25 cm tart tin so that it over hangs at the sides. press the pastry to fit the tin leaving the edges to over hang to trim after baking. This will ensure that the tart case is unaffected by the pastry shrinking. Prick with a fork and leave to rest in the fridge for 30 minutes..

  •  
  • Take a sheet of parchment larger than the tart tin. scrunch it up and lay over the pastry. this will it make it easier to fit into the edges of the tart. Place the baking beans on top and bake for 20 minutes.

  •  
  • Then remove the parchment and beans return the tart base to the oven and bake for further 10 minutes until golden brown.

  •  
  • Remove from the oven and allow to cool completely. Before removing the the tart tin side.

  • MAKING LEMON CURD

    • Zest 4 lemons and reserve the lemons. then roll all of the 5 lemons on a work top surface with the palm of your hand. this is to release more juice. juice them and measure out 150 mls of lemon juice.
    •  
    • Put the butter and sugar into a pan with the juice, zest and eggs. Place the pan on medium heat. stir continuously  for 10 – 15 minutes (do not allow to simmer) until the butter has melted. Also until the sugar has dissolved.

    •  
    • Increase heat to medium high heat and stir until it begins to simmer. simmer for 5 seconds only. then remove from the heat. Press the mixture through a fine sieve into a bowl. Cover with clingfilm to avoid skin forming. Place the bowl in the fridge to cool

    •  
<li class="wprm-recipe-instruction">
  • PUT THE LEMON TART TOGETHER

      • When the lemon curd is cool then add it to the cooked tart that has been cool down. Filling the centre then allow the curd to fill the tart. Refridge for at least an hour or even better overnight. This will aloow the lemon curd to set properly. if the curd is still runny when slice it just simply means it needs more time to set. I have set it in the freezer for 1 hour in order to ensure that sets nicely.
  • Lemon tart

    How to make lemon tart using short crust pastry
    Prep Time20 mins
    Cook Time40 mins
    resting time1 hr
    Total Time1 hr
    Course: Dessert
    Cuisine: American, Modern European
    Keyword: lemon dessert recipe, lemon tart
    Calories: 706kcal
    Author: Kar-Ling

    Ingredients

    making lemon custard

    • 5 medium lemon unwaxed preferably
    • 170 grms butter diced
    • 220 grms golden caster sugar unrefined
    • 5 medium eggs free range blacktail
    • baking beans, tart mould 25 cm preferbably
    • cling film optional

    Making short crust pastry

    • 200 grms butter unsalted
    • 2 medium eggs
    • 2 tsp icing sugar
    • 1-2 tbsp ice cold water
    • 500 grms plain flour use 470 grms for the pastry the rest for rolling the pastry

    Instructions

    Making shortcrust pastry

    •  In a mixing bowl (I use a pyrex mixing bowl) if you any other types of bowl feel free to use it. Or use a clean worktop surface.
      Mix the dry ingredients together. the plain flour and icing sugar.
      Then add the butter mix it with your fingers till it binds with the flour mixture and become crumbly. After that add the egg and slowly add ice water so that it binds together.
      Once the mixture binds together like a dough, let it rest in the fridge for about 20-30 minutes. This is shortcrust sweet dough ready made for any sweet/ dessert tart recipe. This pastry can be made ahead of time . any excess can be put back in the fridge to be use within 48 hours.
      making tart pastry

    Cooking the tart case

    • Cook the tart case. Pre heat the oven to 180 deg celcius fan assisted.
       Once the pastry is rested cool out the tart case on a cling film. Once rested lift the pastry over the 25 cm tart tin so that it over hangs at the sides. press the pastry to fit the tin leaving the edges to over hang to trim after baking. This will ensure that the tart case is unaffected by the pastry shrinking. Prick with a fork and leave to rest in the fridge for 30 minutes.. 
      Take a sheet of parchment larger than the tart tin. scrunch it up and lay over the pastry. this will it make it easier to fit into the edges of the tart. Place the baking beans on top and bake for 20 minutes.
      Then remove the parchment and beans return the tart base to the oven and bake for further 10 minutes until golden brown. 
      Remove from the oven and allow to cool completely. Before removing the the tart tin side.
      tart base

    making lemon curd

    • Zest 4 lemons and reserve the lemons. then roll all of the 5 lemons on a work top surface with the palm of your hand. this is to release more juice. juice them and measure out 150 mls of lemon juice.
      Put the butter and sugar into a pan with the juice, zest and eggs. Place the pan on medium heat. stir continuously  for 10 - 15 minutes (do not allow to simmer) until the butter has melted. Also until the sugar has dissolved. 
      Increase heat to medium high heat and stir until it begins to simmer. simmer for 5 seconds only. then remove from the heat. Press the mixture through a fine sieve into a bowl. Cover with clingfilm to avoid skin forming. Place the bowl in the fridge to cool  

    put the lemon tart together

    • When the lemon curd is cool then add it to the cooked tart that has been cool down. Filling the centre then allow the curd to fill the tart. Refridge for at least an hour or even better overnight. This will aloow the lemon curd to set properly. if the curd is still runny when slice it just simply means it needs more time to set. I have set it in the freezer for 1 hour in order to ensure that sets nicely.

    Notes

  • lemon tart
     
     


Leave a Reply

%d bloggers like this: