If you love a dessert bursting with citrus flavour then our Zingy Lemon Tart should hit the spot! The refreshing lemon and orange filling is the ideal pudding to delve into during the Spring season.
This recipe provides the perfect balance of sweetness and zing, it is no wonder it has proven to be very popular with friends and family over the years! We’ll be enjoying a slice or two over the Easter break. Why don’t you join us by having a go at this fantastic Zingy Lemon Tart recipe too, we’re confident you’ll love it as much as we do!
Amazingly Zingy Lemon Tart.
Preparation Time; 15 minutes plus 1hr chilling for pastry.
Cooking Time; 1hr
For the pastry;
- Plain flour 180g
- Unsalted butter 90g – cubed
- 1 Tbsp icing sugar
- 1 Large egg yolk
- A little water
For the filling;
- 5 Eggs
- 140g Caster sugar
- 150ml Double cream
- 85ml Lemon juice (2-3 lemons)
- 15ml Orange Juice (1 orange)
- 2 Tbsp lemon zest
- Zest of 1 orange
- Combine the flour and butter together until resembling fine breadcrumbs. This can be done by hand or in a food processor.
- Add the sugar and egg yolk and just enough water to create a firm dough. Do not add too much water as this will cause the pastry case to shrink as it bakes.
- Create a flattened round with the pastry then wrap the dough in cling film and chill in the fridge for 30-45 mins.
- Roll out the pastry on a lightly floured surface to 2-3mm thickness. Carefully lift into a 23cm pie tin. Press the bottom and sides around the tin and gently trim off any excess pastry. Using a fork prick a few holes in the bottom of the pastry base then pop back in the fridge for 20 mins.
- Place a baking tray in the oven and pre-heat the oven to 200°C.
- Line the pastry case with baking parchment, fill with ceramic-beans and place it on to the hot baking-sheet. Bake for 20 minutes.
- Remove from the oven and carefully lift out the baking parchment and beans then return the pastry case to the oven for approx. 5 minutes or until the center of the pastry is dry then set aside.
- Reduce the temperature in the oven to 140C.
- Break the eggs (plus extra egg yolk) into a bowl and add caster sugar.
- Add the lemon and orange zest followed by the orange and lemon juice.
- Mix thoroughly using a whisk then gently stir in the cream.
- Pour the lemon mixture into the baked pastry shell and slide carefully into the oven to bake for a further 30-35 minutes until the filling is lightly set.
- Leave to cool before removing from the tin. Sprinkle with a light dusting of icing before serving.
Keep a little bit of pastry aside and if necessary use this to repair any holes in the pastry before adding the lemon mixture.
Happy Easter Everyone!