The ultimate makeover: Lemon tart

The ultimate makeover: Lemon tart

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(34 ratings)

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Cooking time

Prep: 35 mins Cook: 55 mins Plus chilling

Skill level

Moderately easy

Servings

Cuts into 12 slender slices

Enjoy an incredible half-fat version of this classic dessert, which tastes every bit as good as the original

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
186
protein
4g
carbs
24g
fat
9g
saturates
4g
fibre
0g
sugar
15g
salt
0.14g

Ingredients

For the pastry

  • 50g butter, cut in pieces
  • 140g plain flour
  • 1 tbsp icing sugar
  • 1 tbsp extra virgin rapeseed oil
  • 1 medium egg yolk

For the filling

  • 3 medium eggs, plus 2 medium egg whites
  • 140g icing sugar, plus extra for dusting
  • 2 tbsp finely grated lemon zest (about 4 lemons)
  • 125ml lemon juice (from 4-5 lemons)
  • 200ml tub half-fat crème fraîche

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Method

  1. Rub the butter into the flour until the mix looks like fine breadcrumbs. Stir in the icing sugar, then make a well and use a round-bladed knife to stir in the oil, egg yolk and 1½-2 tbsp cold water until dough comes together. Without overhandling, gather into a ball. On a lightly floured surface, roll out so it fits a 23 x 2cm loose-bottom flan tin. Ease the pastry into the tin, then trim the edges by rolling the rolling pin over the top. Press the pastry into the flutes so it sits very slightly proud of the edge (this extra height helps in case of any shrinkage). Lightly prick the pastry base with a fork, then chill for about 10 mins. Heat the oven to 190C/170C fan/gas 5.
  2. Meanwhile, make the filling. Beat the eggs and egg whites together with a wooden spoon until well mixed. Sift the icing sugar into a bowl, then gradually beat in the eggs. If the mix is at all lumpy, simply beat with a wire whisk. Stir in the lemon zest and the juice. Leave to stand so the lemon flavour can develop.
  3. Sit the chilled pastry case on a baking sheet. Line with baking parchment and baking beans and bake blind for 20 mins until well set. Carefully lift out the beans and paper, then bake the pastry case for another 3-5 mins until the base is cooked and pale golden.
  4. Strain the lemon mixture through a sieve. Beat the crème fraîche in a medium bowl until smooth, then slowly stir in the lemon mix until well blended. Transfer to a jug, then carefully pour two thirds into the warm pastry case. Place in the oven with the oven shelf half out, pour in the rest of the filling, then carefully slide the shelf back in. Reduce the heat to 150C/130C fan/gas 2. Bake for 25-30 mins until barely set with a slight wobble in the middle. Cool for about 1 hr, then serve with a light dusting of icing sugar. Best eaten the same day.

Recipe from Good Food magazine, July 2010

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Comments

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reddale's picture
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Fabulous. Everyone loved it so much I had to make it twice in a week!! Just enough tang... perfect

nebraska's picture

Have made this twice and going to make it again this weekend, absolutely gorgeous, would also suggest decorating the top with some raspberries. Really nice.

mrsg59's picture

FABULOUS !!!! All of my friends thought this was great AND asked for the recipe. You must try it.

barnesbinder's picture
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This is the best lemon tart I have tried. Pastry good but must chill. When the cooking time was up it didn't seem cooked so I gave it a bit longer, however, the top cracked so perhaps gave it too long in oven. Still managed to serve up nicely despite the crack and I think it has just the right amount of tartness to it.

emmab2010's picture

so easy to make and really yummy i make it every week :)

fashionista25's picture
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Was still very wobbly in the middle when the oven time was up, so i gave it longer. It then took overnight in the fridge to properly set, but it was worth the wait. Very easy to make too. A little too tart for my taste, but my boyfriend said it was perfect, and polished off several slices!

tonykerr's picture
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Excellent flavour. Have to be honest and cheated... bought a case as it was quicker. (had other things to made too) Easy to do. Nice and light lemon tart. Will be making fully in the future. Only critism was the top cracked, possibly because it had too long to rest?

joycegrimshaw's picture

No Myra, it probably is rapeseed oil.
Joyce

myrascarola's picture

hi I think it is grapeseed and not rapeseed oil

bostonstuart's picture
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| made this from the GoodFood magazine and it was amazing! I only had 2 small tins so I made 2 smaller tarts but this was great because I made one for home and took the other one to work for my colleagues who all loved it. Really recommend this.

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