The Best Ever Lemon Tart

Submitted by Janette1

"I've been making this for family tea for years and years. I think the basis of the recipe came from the back of a supermarket leaflet but I have tweaked it and all I can say about it is when I make one, there's never leftovers!"

 

• Ready In: 1hr 10mins
• Ingredients: 8
• Yields: 1 Tart
• Serves: 8

ingredients

• 6 ounces plain flour
• 4 ounces unsalted butter
• 1 1⁄2 ounces icing sugar
• 1 tablespoon cold water
• 4 ounces caster sugar
• 3 eggs
• 5 fluid ounces double cream
• 2 lemons

directions

1. Preheat oven to 190°C, Gas Mark 5.
2. Melt the butter gently and mix together with the flour, icing sugar and water. Press the soft dough into the base and up the sides of a fluted flan ring.
3. Pierce the base several times and bake blind on a baking tray in the oven for 20 minutes until golden.
4. Reduce the oven temperature to 150°C, Gas Mark 2.
5. Grate the rind of the lemon and then juice. Place caster sugar, eggs, cream, in a bowl with the lemon rind and juice. Whisk together until blended, then carefully pour into the cooked pastry case.
6. Return to the oven and cook for a further 35-40 minutes until set.
7. Enjoy!

Reviews

[Roxi3617]

It may be helpful to US chefs to know that icing sugar is powdered sugar, caster sugar is superfine sugar, and double cream is heavy whipping cream.

 

[zyst2010]

Help! How many cups of flour in in 6 oz. and how many cups of sugar in 4 oz. Thanks in advance!

 

[lizman]

Foolproof an excellent recipe, love the easy pastry that doesn't shrink! Had 10 inch fluted loose base pan and did 1/3 extra of pastry and filling (easy to calculate with a calculator). Turned out perfectly!

 

[M Taggart]

Hi I made this lemon tart recipe last night for a Ladies night in. Very easy and delicious, so my friends said, haven't made pastry like before and it really wasn't any fuss. Reading the other reviews was very helpful, I too had only 10 inch tart dish. I didn't double up the ingredients just used half again so 9oz of Flour, 6oz Butter and so on. Thank you for posting this recipe I am going to make it again.

 

[anniesnomsblog]

Can't believe how easy this was! I normally avoid making my own pastry as it's time consuming, but this was a cinch! And the lemon layer was amazing too; just the right amount of tart and sweet for us!