This classic lemon tart needs no introduction. A dish that is a staple on my menu at Elements and never fails to impress.
Ingredients: Serves 8-12 slices
(23–25 cm / 9–10-inch tart tin)
Sweet Shortcrust Pastry
200g plain flour
100g unsalted butter, cold and cubed
50g icing sugar
1 large egg yolk
1-2 tbsp ice-cold water
Pinch of salt
Lemon Filling
Zest of 3 large unwaxed lemons (finely grated)
150ml fresh lemon juice (about 4-5 lemons)
200g caster sugar
4 large eggs plus 2 large egg yolks
150ml double cream (heavy cream)
50g unsalted butter, melted and slightly cooled
To Serve (optional)
Icing sugar for dusting
Fresh berries or whipped cream
Method
Preheat oven to 180°C (160°C fan / Gas 4).
To begin make the pastry. In a large bowl, mix the flour, icing sugar and salt. Add the cold butter cubes and rub with your fingertips (or use a food processor or electric mixer) until the mixture resembles fine breadcrumbs.
Add the egg yolk and 1 tbsp ice-cold water. Mix gently until the dough starts to come together. Add a second tbsp of water only if needed - the dough should be smooth and not sticky.
Turn out onto a lightly floured surface, form into a disc, wrap in cling film, and chill in the fridge for at least 30-45 minutes (or up to 2 days).
Next blind bake the pastry case. Roll the chilled pastry on a lightly floured surface to about 3-4 mm thick. Lift it carefully into the tart tin (loose bottomed is easiest), pressing gently into the sides. Trim excess pastry with a sharp knife or roll over the top with a rolling pin.
Prick the base all over with a fork. Line with baking parchment or foil and fill with baking beans, rice or dried pulses.
Bake for 15 minutes, then remove the paper and weights and bake for another 8-12 minutes until pale golden. Leave to cool slightly while you make the filling. Reduce oven temperature to 160°C (140°C fan / Gas 3).
Next for the lemon filling take a large heatproof bowl, whisk together the caster sugar, whole eggs, egg yolks, lemon zest and lemon juice until well combined.
Whisk in the double cream and melted butter until smooth.
Pass the mixture through a fine sieve into a jug. This removes any egg bits and zest pieces for a silky texture, optional but recommended.
Place the tart tin (with the blind-baked shell) on a baking tray for easy handling.
Pour the filling into the pastry case - fill it right to the top.
Carefully transfer to the oven and bake for 25-35 minutes at 160°C until the filling is just set with a slight wobble in the centre. It will firm up more as it cools.
Remove from the oven and allow to cool completely in the tin (at least 1-2 hours). The filling will settle and become beautifully smooth.
Tips for success
Use fresh lemons - bottled juice won’t give the same bright flavour.
Don’t overbake - a slight wobble is perfect.
For an even more intense lemon flavour, you can add an extra lemon’s zest.
Make the pastry the day before to save time.
Enjoy your tart. It’s bright, tangy, and elegantly simple.
Gary Townsend is the chef and owner of Elements.
19 New Kirk Rd, Bearsden, Glasgow G61 3SJ
