The combination of a delicate tangy flavour and crunchy pastry is a matchmade in heaven. Thank you to Fiona from Food 4 Thought for sharing this clever recipe with us. Fiona used Meyer lemons, which have a thin skin and are slightly sweet when ripe. If you use Eureka lemons which have a thick skin with a thick layer of white pith, you may want to peel the rind away to use in your recipe, but remove and discard the pith as this can be quite bitter.
Contains: Gluten / Dairy / Egg
Preparation Time 10 minutes + chilling and cooling time
Cooking Time 50 minutes + cooling time
Makes two 35x10cm tarts
Cannot be frozen
- raw sugar - 70g
- plain flour - 250g
- sea salt - ½ tsp
- butter - 150g, diced and chilled
- egg - 1
- water - 30g, cold
- lemons - 230g (1-2 large lemons)
- caster sugar - 250g, white (raw can lead to a chewy filling)
- cornflour - 30g
- eggs - 3
- butter - 120g, very soft or melted, cooled
- icing sugar - for dusting
- Place sugar (70g) into bowl. Mill Speed 9 / 10 seconds.
- Add flour (250g), sea salt (1/2 tsp) and butter (150g) to the bowl. Mix Speed 6 / 10 seconds. The mix should resemble fine breadcrumbs.
- Add egg (1) and water (30g). Closed Lid / Kneading Function / 20–30 seconds to form a dough. Turn mixture onto cling wrap, form a disc and chill until firm (about 30 minutes).
- Preheat the oven to 200C.
- Roll pastry out on a lightly floured bench and push into tart tin to make the base. Refrigerate or freeze until firm.
- Add baking paper and pastry weights to the tart pastry and blind bake in the oven for 20 minutes.
- Remove the baking weights and paper, reduce the heat to 170C and bake for a further 5 minutes. Remove from the oven to cool.
- Cut the lemon/s (230g) into quarters, remove the obvious pips and addto bowl with caster sugar (250g), cornflour (30g), eggs (3) and butter (120g).
- Mix Speed 5 / 20-30 seconds until mixture is combined and very smooth.
- Pour into the tart case and bake for 25 minutes until the filling is just firm and the top is lightly browned then take out of the oven to cool.
- To serve dust with icing sugar