A lemon tart is a lemon tart. It can’t get more straightforward than that. The filling for this one is pretty delicious – tart, sweet and creamy. I initially wanted to do a lemon curd based filling, but ditched the idea of cooking it out before filling it. Seemed like a lengthier process. I’ll try that another time. The tart shell for this I’ve tried before with my chocolate tart and it is quite a reliable. The only problem I had was a result of my mistake. I rolled out the pastry too thick and the filling wasn’t proportionate with it. Please learn from my mistake and roll out your pastry as thin as you can.
I’ve come to realize that making pastry takes a bit of practice. You might have the best recipe in the world, but you will need at least 3-4 times practice (or more, if you’re like me) to get it working for you. Once it does, you’ll never need to look up a pastry recipe any more.
Recipe adaptation: Greg’s tangy lemony tart
I tweaked the recipe a little since the quantity of cream given seemed quite less to me and the eggs seemed a bit more.
Yield: 8 slices
Prep time: 30
Cook time: 35-40 mins
Pastry recipe: Here
Ingredients for the filling:
Lemon juice – 1/2 cup (from around 2-3 lemons)
Fresh cream – 220 ml or about 1 full cup
Eggs – 4 small or medium ones (3, if large)
Prepare and bake your pastry shell. You could use my recipe or use the one from the recipe I adapted the filling from.
While the pastry shell is cooling, make your filling.
Whisk all ingredients together and pour into the shell.
Bake at 180 degrees C for 35-40 mins, depending on your oven. Check after 30 mins if the top looks set. Stick a toothpick in to see if the centre is too wet. If it is, bake for 5-7 mins more.