At the weekend Phill and I had friend and fellow blogger Belfast Dad and his lovely wife over for dinner and drinks. It was so warm we ended up sitting out the back garden into the wee hours.
I knew Belfast Dad doesn’t have much of a sweet tooth so when I was thinking what to make for dessert, I thought a zesty lemon dessert would be right up his street. Apparently it tastes just like one they buy in Marks and Spencer! Result!
A lemon tart is a lovely dessert to make at summer. It’s light and fresh but sweetly satisfying, especially when served with cream.
Ingredients you’ll need for the pastry:
225g plain flour
2tbsp icing sugar
1 egg (just the yolk!)
Ingredients you’ll need for the filling:
100ml double cream (I use Elmlea)
100g icing sugar
What else you’ll need:
Whisk (electric or hand whisk is fine)
Tart/pie dish (I’ve used a ceramic one)
Get making the pastry
Place the flour, butter and icing sugar in a food processor and whizz ingredients until the mixture forms crumbs.
Add the egg yolk and 2-3 tbsp cold water and pulse again until the pastry comes together in a ball.
Place pastry in a bowl and chill in the fridge for 10 minutes.
Preheat the oven to Gas 6, 200°C, fan 180°C.
Wash some dishes (optional!) and then take the pastry from the fridge.
Make sure your worktop is nice and clean and scatter some flour over it.
Roll out your pasty into a flat round shape, big enough to go into your dish.
Rub a little butter along the bottom of your dish and up the side and into the grooves.
Carefully lift your pastry and place it into your dish, making sure you gently press the pastry against the sides (like me, you may not want your pastry to go right up the edge of your dish, so get a small sharp knife and trim it the whole way along).
Pierce the base of the pastry three of four time with a fork.
Cut a piece of baking paper to go over the pastry and then pour in your baking beans.
Place the dish in the oven for 20mins (best to use a timer!).
Remove the dish from the oven and carefully lift off the baking paper and beans before turning the temperature down to Gas 4, 180°C, fan 160°C and putting your pastry back in the over for a further 5mins.
Let’s do the filling!
Squeeze the juice from three lemons and then grate the zest from one lemon. Add the juice and zest to a large bowl.
Add the icing sugar and the three eggs to the bowl and then whisk all the ingredients together.
Remove the pastry from the oven and pour in the liquid filling. Return your tart to the oven and bake for 20-25 minutes or until the filling has set, but is still a bit wobbly.
Once your lemon tart has cooled, you can dust it with some icing sugar.
Whip up some cream and tuck into your tart!