Percy's lemon tart

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 140c/fan 120C/gas 1. Roll out the pastry to the thickness of a 20p coin and line a deep (about 4cm) 23cm-diameter tart case. Prick with a fork and bake blind for 15 minutes. Allow to cool, then brush with the egg wash and put back in the oven for a minute.
2. In a food processor, whizz the 4 eggs, 4 yolks and sugar. Add the cream and lemon juice and pass through a fine strainer. Add the lemon zest. Pour into the pastry case and bake for about 40 minutes. Turn off the heat and leave in the oven for 10 mins (the custard will set in the heat of the oven). Cool.

Know-how

All-butter shortcrust pastry is found in supermarket chill cabinets and freezer sections.

Per serving

474 kcalories, protein 7.8g, carbohydrate 43.8g, fat 31 g, saturated fat 14.5g, fibre 1g, salt 0.34 g

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• jo

  12 November 2007

  jo rated this recipe

  

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• trombone

  27 November 2007

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• Sylvana

  02 January 2008

  Sylvana commented on this recipe

  This is a really easy and yummy pudding. Made it twice over Christmas with lots of great feedback from my guests. Second time I topped it with some chocolate swirls. Gorgeous!

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• Sylvana

  02 January 2008

  Sylvana commented on this recipe

  This is a really easy and yummy pudding. Made it twice over Christmas with lots of great feedback from my guests. Second time I topped it with some chocolate swirls. Gorgeous!

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• Smileysam

  21 January 2008

  Smileysam commented on this recipe

  Made this for a family meal, was simple to make and everyone loved it. We had it after curry and worked very well.

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• Smileysam

  21 January 2008

  Smileysam commented on this recipe

  Made this for a family meal, was simple to make and everyone loved it. We had it after curry and worked very well.

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• Smileysam

  21 January 2008

  Smileysam commented on this recipe

  Made this for a family meal, was simple to make and everyone loved it. We had it after curry and worked very well.

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• Smileysam

  21 January 2008

  Smileysam commented on this recipe

  Made this for a family meal, was simple to make and everyone loved it. We had it after curry and worked very well.

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• CFL recipes

  22 January 2008

  CFL recipes rated and commented on this recipe

  

  I made my own pastry - a sweet pie pastry with a little grated lemon rind added. I found the body of the tart too creamy and too bitter. Also the picture is misleading. It's not as deep. However, it went down well! I froze it and it worked well.

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• Veggie Sarah

  02 November 2008

  Veggie Sarah rated and commented on this recipe

  

  Delicious, tangy and not too sweet

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• phirefly

  30 May 2009

  phirefly rated and commented on this recipe

  

  A winner - really easy and delicious.

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Ingredients

• 500g all-butter shortcrust pastry
• 5 eggs (4 for the filling; 1 beaten to make an egg wash), plus 4 yolks
• 200g caster sugar
• 200ml double cream
• 200ml lemon juice
• 1½ lemons , zested

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Difficulty and servings

Serves 10 - 12

Preparation and cooking times

Ingredients

• 500g all-butter shortcrust pastry
• 5 eggs (4 for the filling; 1 beaten to make an egg wash), plus 4 yolks
• 200g caster sugar
• 200ml double cream
• 200ml lemon juice
• 1½ lemons , zested

Per serving

474 kcalories, protein 7.8g, carbohydrate 43.8g, fat 31 g, saturated fat 14.5g, fibre 1g, salt 0.34 g

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