Raymond's Blanc recipe for the classic lemon tart. It is so zingy and refreshing but also light and creamy. Sweet, buttery base is crumbly and gives the tart nice texture. I am not a fan of lemon tarts but absolutely adore this one!
- 120g soft unsalted butter
- 75g caster sugar
- 3 egg yolks
- 250g plain flour
- 2 tbsp water
For lemon cream:
- 5 eggs
- 150g caster sugar
- 85 ml lemon juice
- 2tbsp lemon zest
- 150ml double cream
To make the pastry mix the soft butter and icing sugar to cream, beat in 2 of the egg yolks and add the flour and with your fingertips rub the butter mixture to flour to achieve a crumbly texture. Knead the pastry on a floured surface until blended, do not overwork! Shape a ball and wrap in foil, place in the fridge for 30 minutes.
To make the cream mix the eggs, sugar, lemon juice and zest and whisk to combine. Add the cream and mix. Place in the fridge.
Roll out the pastry in 3mm thick circle. Place in the tart tin,prick the base with a fork and place in the fridge for 30 minutes. Place baking sheet over the pastry and fill in with baking beans. Bake in a pre-heated oven at 160C for 10 minutes. Remove baking sheet and all the beans and return to the oven for further 20minutes.
Brush the inside of the pastry with an egg yolk and place in the oven for 1 minute. This creates a seal and prevents it becoming soggy when lemon cream is added.
Turn the oven down to 140C. Warm the lemon cream slightly in a saucepan to speed up cooking the tart. Do not over heat it or it will scramble. Pour the warm mixture into the tart case and bake for 25-30 minutes. The tart will be set (barely), leave to cool for an hour then place in the fridge for couple of hours or overnight. Decorate with icing sugar if you wish :)