Lemon Tart for Lovers - Greenspoon

Download our app on iOS or Android

Lemon Tart for Lovers

Lemon Tart for Lovers

Course: Recipes, MainDifficulty: Easy
Servingsservings
Total timeminutes

It’s nearly Valentine’s Day so with that in mind, I’ve been dreaming up my favourite meal. Of course, me being me, I start with pudding. I know there are other people like me – don’t hide it – who look at the pudding menu before they turn to the mains and starters in a restaurant. That, thanks to my irresistable sweet tooth, is me. So again, I start with pudding this Valentine’s and a beautiful little 15″ tart that will serve you both, possibly a third wheel too if you’re into that scene, and / or the kids tomorrow if you can bear to leave any!
This lemon tart is just soooooo good. And it’s also really easy to make! It’s one of those smack-your-lips type puddings, and even when you know you’ve had enough, you keep going back for more. At least I do! Pair it with some awesome cream – either Bio’s whipping cream or Brown’s mascarpone, and you’ve got yourself something completely lovable. For a small flan, here’s my recipe.

INGREDIENTS

  • 2 lemons – the big yellow ones

  • 150g caster sugar

  • 150g unsalted butter

  • 2 eggs

  • 2 egg yolks

  • 1 quantity of shortcrust pastry

Directions

  • Start by zesting the lemons into a bowl. Make sure there’s not too much pith as it can make the result a little bitter. Once zested, slice the lemons in half and squeeze all the delicious juice out of them into the same bowl. Next, put the zest, juice, butter and sugar into a saucepan, and put onto a low heat. Stir so that the sugar dissolves. In the meantime, whisk the two eggs and two egg yolks together. Remove the lemon mixture from the heat, and pour in the eggs, stirring all the time  so that the eggs don’t scramble. Keep stirring as you return it to a very low heat, until the mix thickens up. When it’s thick enough to coat the back of a spoon, remove from the heat, and keen stirring / whisking as it cools down.
  • Next: get your pastry and start rolling it out. Roll it on a floured surface, as thin as you think you can get away with, and then drape over the flan dish. Press the pastry in until it’s lovely and even all over. Prick the bottom of the tart with a fork, and then line with baking paper (the easiest way is to scrunch up the baking paper first, and then pour in either uncooked rice or ceramic baking beans if you have them). Return to the fridge to cool for at least 30 mins. (Life hack: I often use the freezer for 10 minutes instead). Bake blind at 180 degrees until golden (about 15 minutes) and then remove from the oven, and take off the baking paper and beans. Return to the oven for another 5 – 10 minutes to brown the bottom.
  • Allow the pastry case to cool before filling it with the lemon mixture. Turn on the grill to a high heat. Slide the lemon tart under the grill and watch it like a hawk! You just want to blister the top of the tart to give it a nice caramelised finish, so don’t walk away at this stage!

    Shop the Ingredients

    © Copyright 2024 Greenspoon | Privacy Policy | Terms and Conditions

    0
    Order before 10pm and get it delivered next day before 3pm. Order before noon and get it delivered today. Order GreenspoonGo for delivery within 3 hours between 8am and 7pm! Minimum of KShs 2,000 for delivery.
    Welcome Guest! Waving Emoji Register with Greenspoon to save your cart, save products for later, view order history & more! Register Already a customer? Sign in
    Your Cart is empty!

    It looks like you haven't added any items to your cart yet.

    Browse Products