Glazed lemon tart with crème fraiche

PT2H30M

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Ingredients

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Imperial

Pastry

  • 150g of unsalted butter
  • 250g of plain flour
  • 3 egg yolks
  • 100g of icing sugar
  • butter for greasing
  • plain flour for dusting

Lemon filling

  • 6 lemons
  • 140g of unsalted butter
  • 500g of caster sugar
  • 8 eggs, lightly beaten

To plate

  • 20g of icing sugar
  • 200ml of crème fraîche
1
To make the pastry, rub the butter and flour together until you have fine breadcrumbs. Mix 2 egg yolks with the icing sugar and add to the flour and butter. Mix and bring together but do not overwork. Rest for one hour in the fridge
  • 150g of unsalted butter
  • 250g of plain flour
  • 2 egg yolks
  • 100g of icing sugar
2
Grease and lightly flour a 28cm x 2.5cm plain flan ring and place on a silicone mat, on a heavy flat baking sheet. Roll out the pastry to a thickness of 3mm, and line the mould carefully pushing the pastry into the corners
  • butter for greasing
  • plain flour for dusting
3
Heat the oven to 180˚C/Gas mark 4. Bake the tart base with the baking beans for 10 -15 minutes or until golden. Remove the beans and return the base to the oven to finish cooking. It should look set and dry. Seal the pastry by brushing with egg yolk. Bake for 2-3 minutes more and then take pastry case out
4
Turn the oven down to 140°C/Gas mark 1. Zest 6 lemons and juice all of them. Melt the butter in a pan
  • 6 lemons
  • 140g of unsalted butter
5
In a separate pan, gently heat the lemon juice with the sugar and zest, whisk in the 8 eggs and stir in the melted butter
  • 500g of caster sugar
  • 8 eggs
6
Mix well and then strain through a muslin cloth or very fine sieve. Carefully pour the lemon mixture into the pastry case and bake for 30 minutes or until set. Cool
7
To plate, slice the tart into 8 and then dust with icing sugar. Caramelize using a blowtorch and serve with a quenelle of crème fraiche
  • 20g of icing sugar
  • 200ml of crème fraîche
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