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Dish of the Week: Lee’s Lemon Tart


Published: 28th January 2021



A sweet treat to finish off a delicious dinner

Talbot View head chef Lee Hanmore shares his recipe for a tried and tested dessert that’s a firm favourite for those with a sweet tooth.

Ingredients

To make 8 portions (10 portions for a smaller appetite)

Pastry

  • 250g Plain flour
  • 130 g Unsalted butter
  • 1 Egg yolk
  • 2 tbsp Icing sugar

 Filling

  • 5 Large eggs
  • 4 Lemons
  • 130ml Double cream
  • 220g Caster sugar

Recipe

Pastry

  1. Preheat the oven to 175c / Gas Mark 4
  2. In a bowl, combine the flour, icing sugar and butter. This can be done by hand or using a food processor / mixer. Once the mixture gets to a breadcrumb consistency add the egg yolk, continue to mix until a dough is formed (this may require a small amount of water).
  3. Knead 2 or 3 times but avoid overworking the pastry. Wrap and refrigerate for 15 minutes
  4. Grease a 9” fluted tinDust a work surface with flour and roll the chilled pastry out until 1-2cm thick. Place in the tin and trim any excess pastry from the edges. Cut a circular piece of greaseproof paper slightly bigger than the tin and place over the pastry. Add baking beans or rice and bake in the oven for 12-14 minutes.
  5.  Remove the baking beans/ rice and leave to cool.

Filling

  1. In a mixing bowl, break the eggs and add the sugar, lemon juice, zest, and double cream. Whisk until the mixture is well combined then pour into the pastry case.
  2. Bake for 30-35 minutes at 170c until the tart has a slight wobble in the middle.
  3. Remove and leave to cool before dusting with icing sugar and serving with fresh berries.

Bon Appétit