In the UK, Lemon Tart (also called Tarte au citron) consists of a pastry case (often made in a fluted tart tin) containing a baked lemon custard (usually composed of eggs, sugar, lemon juice and cream). Usually recipes include blind-baking before adding the custard. Sometimes the tart is dusted with icing sugar prior to serving.
Alternatively, the lemon filling can be cooked in a saucepan and then added to the baked pastry case.
- 1 quantity sweet shortcrust pastry, divided in half before wrapping and chilling as directed
- icing sugar, to serve
- cream or ice-cream, to serve
- 2 eggs
- ½ cup (100 g) caster sugar
- ½ cup (125 ml) pouring cream
- 100 ml fresh lemon juice
- Unwrap one pastry portion and place on a lightly floured, cool work surface. Gently pat the pastry with the palm of your hand to flatten slightly. Use a lightly floured rolling pin to roll out on a lightly floured surface until 3 mm thick. Cut out four circles and line four 8½ cm (base measurement), 2.3 cm deep, tart tins with removable bases, re-rolling the pastry if necessary. Roll the rolling pin over the tops of the tart tins to trim any excess pastry. Repeat with the remaining pastry portion to line four more tart tins.
- Place the tins on a baking tray, prick each base about 6 times with a fork and place in the freezer for 30 minutes or until frozen.
- Preheat the oven to 200°C.
- Bake the tart cases directly from the freezer for 15 minutes or until lightly golden.
- Meanwhile, use a fork to whisk the eggs, sugar, cream and lemon juice together until well combined. Strain the mixture into a jug. Pour the filling into the hot pastry cases, dividing evenly. Reduce the oven temperature to 160°C and bake for 10 minutes or until just set in the centre but still slightly wobbly when shaken. Cool the tarts in the tins. Serve dusted with icing sugar and accompanied by cream or ice-cream.