Lemon custard tart
Traditional egg custard tart is given a makeover with the deliciously light and fresh citrus flavours of lemon
Difficulty and servings
Slices into 8 deep wedges
Preparation and cooking times
Ready in 1 hr 45 mins + chilling and cooling
- Heat the oven to 180C/160C fan/gas 4. Lightly butter a tart tin. Roll out the pastry on a lightly floured surface to the thickness of a pound coin, and use to line the tin with a 1cm overhang. Prick the base all over with a fork, and chill for at least 30 minutes.
- Line the case with greaseproof paper, fill it right up with uncooked rice or baking beans and bake blind on the middle shelf for 15 minutes. Carefully remove the lining with its rice - you may need to spoon it out first - then trim the pastry so that it's flush with the rim. Bake for a further 10 minutes or until the pastry is pale golden.
- Meanwhile, make the filling: add the lemon zest to a big mixing bowl, then add the sugar and the eggs and beat together. Stir in the lemon juice, then the cream. Scoop off any froth from the top of the mixture and pour into the pastry case as soon as it is baked (the egg seals on the hot pastry, preventing later sogginess). It's best to pour the lemon mixture into the tart case while it's sat on the pulled-out oven shelf - it saves any spillage from work surface to oven.
- Turn the oven down to 150C/fan 130C/gas 2 and bake for about 50-60 minutes. It should have the slightest wobble to its centre when taken out. Allow to cool slowly, somewhere warm. Eat with whipped cream.
DIMENSIONS
This amount of lemon and egg cream three-quarter fills a 4cm deep x 24cm diameter tart tin (plain or fluted), so don't worry if your tin is slightly smaller.
PER SERVING
561 kcalories, protein 7.8g, carbohydrate 62.7g, fat 30.8 g, saturated fat 13.6g, fibre 0.9g, salt 0.6 g
Recipe from olive magazine, February 2012.
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http://www.bbcgoodfood.com/recipes/1929652/
http://www.bbcgoodfood.com/recipes/1929652/
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Ingredients
- 375g sweet shortcrust pastry
- 5 lemons , 2 zested and all juiced
- 340g golden caster sugar
- 6 eggs
- 200ml double cream
- whipped cream , to serve
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Difficulty and servings
Slices into 8 deep wedges
Preparation and cooking times
Ready in 1 hr 45 mins + chilling and cooling
Ingredients
- 375g sweet shortcrust pastry
- 5 lemons , 2 zested and all juiced
- 340g golden caster sugar
- 6 eggs
- 200ml double cream
- whipped cream , to serve
PER SERVING
561 kcalories, protein 7.8g, carbohydrate 62.7g, fat 30.8 g, saturated fat 13.6g, fibre 0.9g, salt 0.6 g
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19 April 2012
Khaylan commented on this recipe
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