Lemon Tart

Perfecting a lemon tart is quite tricky. The uncooked filling is very runny and wants nothing more than to leak out of the pastry onto the oven floor. It is therefore vital to cook the pastry case completely, filling any cracks or holes with raw pastry. Brush the whole case with egg wash and then return to the oven to seal.

When preparing the filling make sure you don’t whisk any air into it. Beat the ingredients together and skim any foam from the top; this will ensure an even custard. Cook in a low oven until the filling has just set – it should give a slight wobble when pushed.

I cook my lemon tart before each service. The custard filling is fresh and fragrant and the pastry crisp and crumbly. TGA chef Michael Bennett has developed a delicious Bay Leaf Ice Cream to complement my tart; it’s mellow earthy flavour, beautifully contrasting with the citrus tang.

Fresh Lemon Tart

Lemon Tart – serves 10

1 Sweet pastry case
9 Eggs
350g Caster sugar
5 Lemons – juiced
125ml Whipping cream

  • Blind bake pastry shell GS 7
  • Brush all holes with beaten egg and return to oven to seal.
  • Beat the eggs with the caster sugar.
  • Mix in lemon juice and cream.
  • Skim any froth from the surface.
  • Pour into the cooked pastry case.
  • Bake at 120C until the lemon custard is just set in the middle. About 25 minutes.
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6 thoughts on “Lemon Tart

  1. The recipie looks great and I’m hoping it will be on the menu in the resaurant at the Guildgford as we have reservations for this weekend. If I’m trying it at home what diameter pastry case should I use?

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