Now as summer approaches, and Jubilee parties commence, most people”s thoughts will be turning to BBQs, salads and Pimms. But this Tart au Citroen (lemon tart) will dazzle your friends, guests and give you that zesty summer sweet hit to cleanse your palette after a hotdog & burger meaty feast!
If like me, you use BBC’s Good Food for lots of new recipe inspiration, this tried and tested lemon tart recipe by Gregg Wallace is one you should add to your binder. The first time I made this, it was early spring so I served with a blackberry coulis to give an autumnal balance to the summery tart flavours, but now we”re moving into high summer, a strawberry or raspberry coulis or just fresh berries with creme fraiche would work as a perfect accompaniment.
For the pastry:
500g plain flour , plus extra for dusting
140g icing sugar
250g unsalted butter , cubed
4 egg yolks
For the filling:
140g caster sugar
150ml double cream
juice 2-3 lemons (about 100ml) and 2 tbsp lemon zest
Starting with the pastry, mix the flour and icing sugar in a bowl.
Rub the butter into the flour with your fingers until it resembles bread crumbs.
Mix in the egg yolks.
If the pastry is still too dry, add 1-2 tbsp water until it comes together.
Roll into a ball and divide in half (freeze one half for another recipe).
Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins.
While the pastry is chilling, make the filling.
Beat all the ingredients, except for the zest, together.
Sieve the mixture, then stir in the zest.
After 30 minutes, roll out the pastry on a lightly floured surface to about the thickness of a ¬£1 coin, then lift into a 23cm tart tin.
Press down gently on the bottom and sides to make sure you get a good tart shape when cooked, then trim off any excess pastry.
Stab a few holes in the bottom with a fork and put back in the fridge for a further 30 mins.
Heat oven to 160C.
Line the tart pastry with foil and fill with rice or dried beans to weigh it down.
Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity.
When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until the filling is just set.
Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.