Caramelised lemon tart

Caramelised lemon tart

A little effort is all that's needed to make this smart summer classic

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Total time

Ready in 1 hour 30 minutes plus chilling

Method

  1. To make the pastry, put the flour, butter, caster sugar and a pinch of salt into the food processor and pulse to breadcrumbs. Add the egg mix and pulse again until the pastry begins to come together. Flatten the pastry into a disc, cover with clingfilm and chill for 1 hour.
  2. Roll the pastry out and use to line a 20cm x 4cm tart tin. Prick the pastry base with a fork and chill for 20 minutes.
  3. Heat the oven to 180C/fan 160C/gas 4 and put in a baking sheet. Line the tart shell with baking parchment and beans and blind bake on the baking sheet for 15-20 minutes or until pale golden. Take out the paper and beans and cook for 4-5 minutes. Cool. Turn the oven down to 150C/fan 130C/gas 2.
  4. To make the filling, whisk the eggs, sugar and lemon juice until smooth. Strain through a sieve then add the lemon zest and cream and whisk again. Pour the mixture into the case, slide back in the oven and cook for 30-35 minutes or until the filling is set. Cool completely in the tin.
  5. Just before serving, dust the top of the tart with icing sugar and caramelise using a blowtorch. Serve with extra crème fraîche or cream.

Per serving

499 kcalories, protein 8.6g, carbohydrate 50.3g, fat 30.6 g, saturated fat 15.9g, fibre 0.7g, salt 0.19 g

Recipe from olive magazine, July 2008.

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Latest comments and suggestions

  • Binder photo tanya

    13 August 2008

    tanya commented on this recipe

    This is a fabulous recipe. It's not too sweet, which is the best part. The pastry was amazing and the filling was the best I've ever tasted. I made little tartlets instead of one large one. You may need more pastry to fill an average size pie dish. To avoid the filling from seeping into the crust, brush a thin layer of apricot glaze on the pastry before pouring in the mixture. This seals the pastry. Also adds a very subtle, undetectable but heavenly taste to the tart.

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  • Binder photo Mark

    22 August 2008

    Mark rated this recipe

    5 stars

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  • Binder photo Mark

    22 August 2008

    Mark commented on this recipe

    Really nice I only used 3 lemons will be making it again soon

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  • Binder photo hlnharrison

    27 January 2009

    hlnharrison rated and commented on this recipe

    5 stars

    If you are feeling lazy use a bought pastry case and half the filling ingredients.

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  • Binder photo PeterGander

    06 February 2009

    PeterGander commented on this recipe

    Though I'd allow more time for all the blind-baking and cooling-off, etc, this is well worth the wait. Absolutely gorgeous!

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  • Binder photo tina

    26 March 2009

    tina rated and commented on this recipe

    4 stars

    a lovely zingy pud a real hit with my family and friends.

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  • Binder photo pj1515

    05 April 2009

    pj1515 commented on this recipe

    does any one know how to adjust the times to convert this into individual tartlets??

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  • Binder photo Sonia Bailey

    15 December 2009

    Sonia Bailey commented on this recipe

    This tart is brilliant, I have made in using three oranges as well. I didn't caramelise and it turned out just as lovely. Serve it with raspberry coulis and fresh raspberries, delicious ! A firm favourite

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  • Binder photo wilko

    20 April 2010

    wilko commented on this recipe

    This was amazing! It looked great and had real zing! The recipe is realy quite easy if you follow the steps caerfully. Quite time consuming but worth the effort if you want to impress. Serve with raspberry coulis. If you have any filling left over, just put in to ramekins and cook alongside the tart, a light lemon mousse is the result.

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Total time

Ready in 1 hour 30 minutes plus chilling

Ingredients

PASTRY

  • 150g plain flour , plus extra for rolling out
  • 75g unsalted butter , cold and diced
  • 1 tbsp caster sugar
  • 1 egg yolk mixed with 2 tbsp cold water

FILLING

  • 6 eggs
  • 225g caster sugar
  • 4 unwaxed lemons , zested and juiced
  • 250ml double cream
  • 1-2 tbsp icing sugar
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Per serving

499 kcalories, protein 8.6g, carbohydrate 50.3g, fat 30.6 g, saturated fat 15.9g, fibre 0.7g, salt 0.19 g

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