Easy Lemon Tart
Some consider a lemon tart to be the perfect balanced dessert - and I tend to agree. The crisp shortcrust base holds a filling that in one mouthful offers you silky, sweet, creamy and tangy and to me that cannot be beaten.
This version takes all of the stress and perfection out of the process and offers you a quick and simple way to achieve great tasting results each and every time with minimal effort.
It's also the perfect dinner party dessert because it looks impressive and you can make it ahead to serve it straight from the fridge when needed.
Ingredients 6
300 g shortcrust pastry sheet, store-bought, defrosted
6 eggs, large
250 g caster sugar
200 ml thickened cream
4 lemons, large, zested (approx 1/4 cup) and juiced (approx. 180ml)
icing sugar, for dusting
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Method 7
For The Tart Shell
Preheat oven to 180°C fan-forced (200°C conventional)
Flour your benchtop and unroll the chilled . Depending on the size of your store bought pastry sheet, you can either gently roll the sides out until you are able to cut a 26cm circle or you can cut a circle as big as possible and add a little to one side to patch the base (this is the method I used). Line a 23cm loose bottom tart tin with the pastry, gently pushing it into the edges of tin. Chill for 15 mins in the freezer.
Blind baking the pastry will prevent a soggy base. To do this, line pastry with baking paper, and fill with baking weights (you can use ceramic weights, uncooked rice, granulated sugar, or dried chickpeas as baking weights), making sure you fill the weights to the top of your tart to support the sides during baking. Place onto a baking tray and bake for 20 minutes until the edges of the pastry are golden.
After 20 minutes, remove the tart tin from oven and check that the pastry is firm before removing baking paper and weights. Reduce oven temperature to 160°C and prepare the filling.
For The Filling
In a large bowl whisk the and until incorporated, then add the and whisk until well combined
Add the juice and zest and whisk again then carefully pour into the blind baked tart shell and bake at 160°C for 35-45 mins.
Cool in the tin for 30 mins before serving with a dusting of icing sugar.
Amanda Michetti's tips
The ease of this recipe comes from the store-bought pastry and the one-bowl whisk and bake filling. No need to perfectly line your tart tin, leave it lifting up a little over the edge of the tin for the perfect rustic look that matches the rustic and delicious filling.
Helpful tips
Can I use a different type of citrus for this tart?
What can I use as an alternative to baking weights for blind baking?
How can I ensure the tart shell doesn't shrink while baking?
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Notes
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