Friday, 18 September 2020

A Divine Lemon Tart Recipe To Try At Home


The one thing I am missing most during the stage 4, Corona virus lock down here in Victoria, is visiting a cafe for a hot chocolate and a treat. There's no sweet I like more than a good quality lemon tart and believe me when I say I am very picky when it comes to this delicacy. If you're finding yourself with this same longing, enjoy this recipe for a superb-tasting lemon tart that is simple and quick to make.
This lemon tart is delicious and you will want to add this recipe to your collection to make again and again, Covid or no'...

A lemon tart recipe that tastes just like those gorgeous tarts at your favourite eatery.
Classic Lemon Tart Recipe

Serves 6-8.
Preparation time: 15 minutes pastry shell pre-baking plus 20-25 minutes tart baking. 10 mins to prepare the tart filling.

One sheet of frozen shortcrust pastry defrosted. (Or make your own if you prefer.)
You can also use a ready-made tart crust purchased from your local grocer to make this really fast.

4 egg yolks
Half a cup of lemon juice (125ml) Use the juice of fresh lemons for best results.
2 tsp grated lemon zest
1 tin of condensed milk (397gm)

Baking paper and rice or pie weights for pre-baking tart crust.

Icing sugar for dusting.
Thinly sliced lemon for garnish (if desired)
Whipped cream to serve.

Method

Preheat oven to 180 degrees C.
Grease a standard pie baking dish or a flan tin with a loose base.

Defrost one sheet of shortcrust pastry then line the baking dish with the pastry and trim off any excess pastry overhang. Don't worry about your pastry crust being too perfect as 'rustic' pastry looks great on the finished tart.

Line your prepared pastry flan with a larger sheet of baking paper and fill this with rice, (or pie weights if you have them), to weigh down the pastry base during the cooking process. This will ensure the tart base does not rise during the preparation stage.

Place the tart case in the oven and bake for 10 minutes. After this time, remove the tart from the oven and discard the rice, (or pie weights) and baking paper, then return the flan to the oven for a further 5 minutes to lightly cook the base. When done, allow to cool on a wire rack.


In a mixer, place the condensed milk, egg yolks, lemon juice and zest and beat for a few minutes. Ensure the tart mix it is well blended and that there are no lumps.


Pour the mix into the cooled, pre-cooked tart shell and place in the oven for 20-25 minutes until set.
Allow to cool on a wire rack and refrigerate for several hours until the tart is cool.


Lightly dust your delicious tart with icing sugar and thinly sliced lemon (if desired), just prior to serving. Don't forget to whip up some cream as a side offering for a very decadent dessert!



Please let us know what you think of this recipe if you try it!
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1 comment:

  1. THAT is so very similar to the old fashioned lemon meringue pie. I used to make that a lot. Love love love lemon flavours too.To make the meringue to go on top, you beat the egg whites ( you had them left over anyway) with castor sugar, it goes into peaks, add them to the top of the cooked pie place in a slow oven till peaks brown and bingo, another version!! Thanks for linking up for #lifethisweek. Next week the optional prompt is 40/51 Share Your Snaps #8 5.10.2020 Hope to see you there too. Denyse

    ReplyDelete

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