Lemon tart recipe
A zesty French classic from our French chefs in Toulouse. Immerse yourself in the delights of French desserts on a gourmet dessert making and patisserie weekend in Toulouse, France.
Pastry (Pate Sabléé)
310g plain flour
125g icing sugar
125g softened butter
3 tablespoons double cream
pinch of salt
3 lemons, zest and juice (140ml in total)
3 eggs size 1 (or 4 eggs size 3)
90g caster sugar
100ml whipping cream
Make the pastry
Cream the butter and the icing sugar together. Slowly mix in the eggs a little at a time. Mix in the cream and finally sift the flour and salt over the mixture and mix well to a paste. Lightly, knead for a few seconds and rest in the fridge for 1 hour.
(This can be made in a processor – combine the butter, eggs, sugar, salt and cream and process for 5 to 7 seconds. Add the flour in 2 or 3 stages, pulsing after each addition until the dough just comes together. Do not let it forma ball. The dough should be soft and pliable, but not sticky).
Pre-heat the oven 190°C.
Roll out the pastry and line a large flan tin, rest in the fridge.
Prick the base with a fork and bake blind for approx 20min.
Turn oven down to 170°C or 180°C.
Whisk eggs and sugar gently until well combined. Add the juice and zest of the lemon, followed by the cream and pour into jug.
Place the pastry case on a baking sheet in the oven, and carefully pour the filling into the pastry (this avoids having to carry the tart to the oven and spilling it!).
Bake for about 30 minutes until the filling is set.
Let the tart cool for about 30 mins before serving, or let it get cold and then dust with icing sugar (this may also be caramelised on top).