This lemon tart is zesty and creamy with the right level of sweetness. Adding salt to desserts helps balance the sugar and gives an overall more satisfying mouthfeel. This lemon tart is best served at room temperature and delicious just served with a pinch of Maldon Salt or some tangy crème fraiche.
- Start by making the pastry. In a food processor add the flour and icing sugar, and pulse this a couple of times so it is mixed well. Next add the cold, cubed, butter and pulse until it resembles fine breadcrumbs – be careful not to overmix. Then add the egg yolks and pulse again to incorporate. If the pastry still seems a little dry, add 1 – 2 tbsp of cold water and pulse until it forms a smooth and cohesive dough.
- Tip it from the food processor and form a ball, wrap it in cling film and chill for 30 minutes.
- After 30 minutes remove from the fridge and carefully line a 23cm fluted tart tin. Use a fork to gently prick the bottom of the pastry base and then place it back in the fridge for 20 minutes to chill again. Preheat the oven to 180C.
- Remove the tart case from the fridge and fill with baking parchment and baking beans. Place on tray in the middle of the oven to blind back for 15 minutes. Remove the paper and beans and return to the oven for a further 5 – 10 minutes until chalky and pale golden.
- While the tart case is baking, make the filling. In a large bowl whisk together the eggs, caster sugar and double cream until smooth. Add the lemon zest and mix again.
- Once the tart is baked, carefully pour the filling in and return to the oven for 25 – 30 minutes until just set but still has a little wobble in the middle. Remove from the oven and allow to cool. Serve the tart with some icing sugar dusted over, and a pinch of Maldon Salt – this helps cut through the sweetness and pairs beautifully with the acidity of the lemon.
