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Fancy a fruity and fresh dessert?
Our lemon tart is a perfect combination of sweet and sour. With a crispy shortcrust pastry crust and a velvety lemon filling, this recipe will bring summer to your plate. Whether as a dessert after a long dinner or as a highlight on the coffee table - this lemon tart will delight your guests.
Experience the refreshing flavour of fresh lemons in every bite and be enchanted by the lightness and elegance of this tart!
Firstly, sift the flour, icing sugar and a pinch of salt into a bowl. Cut the cold butter into small pieces and add. Work into a crumbly mixture with your fingertips.
Now add the egg yolk and cold water and knead everything into a smooth dough. Wrap the dough in cling film and chill for approx. 30 minutes.
Preheat the oven to 180°C top/bottom heat (160°C fan-assisted).
Roll out the chilled dough on a lightly floured work surface and place in a tart tin (approx. 24 cm in diameter). Press the edges well. Prick the pastry base slightly with a fork, line with baking paper and weigh down with baking weights or pulses.
Bake the dough in the preheated oven for approx. 15 minutes. Then remove the baking paper and weights and bake for a further 5 minutes until lightly golden brown. Remove from the oven and leave to cool.
In a large bowl, beat the eggs and sugar with a whisk until frothy. Stir in the lemon juice, grated lemon zest and cream until the mixture is smooth.
Pour the lemon filling onto the pre-baked pastry base and bake the tart at 180°C top/bottom heat (160°C fan oven) for about 30 minutes until the filling has set and is lightly browned.
Now remove the tart from the oven and leave to cool completely.
