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Recipes -

Lemon Tart

Ingredients

For the pastry

500g plain flour

175g icing sugar

250g unsalted butter diced

zest of 1 lemon

I vanilla pod

½ eggs

 

For the lemon filling

9 eggs

400g caster sugar

5 lemons (zest of 2 and juice of all 5)

 

Serves 8

 

20cm/8 inch flan tin with removable base (greased and floured)

 

Preheat oven to 180oC/350oF/ Gas 4

 

Into a food processor, sieve the flour and icing sugar, and work in the butter. Add the lemon zest and vanilla grains. Beat the eggs and add to mixture. Turn out and quickly need well until smooth.

Wrap in clingfilm and place in fridge for 30 minutes.

 

Lightly flour a board and roll out to fill flan tin. Ease into tin ensuring an overhang of no less than 1cm. Line the flan with greaseproof paper and fill with baking beans. Bake for 10 minutes.

 

Remove the greaseproof and beans, trim the overhang and cook for another 10 minutes.

 

Make the filling as follows. In a large bowl, whisk the eggs with the caster sugar and lemon zest. When the mixture is smooth, stir in the lemon juice and fold in the cream. Whisk till thoroughly amalgamated. Remove excess froth from the top.

 

Reduce temperature to 120oC/250oF/ Gas ½

 

Pour cold filling into hot pastry and bake for 30 minutes or until set.

 

Sprinkle top with icing sugar as it comes out of oven and flash under grill to caramelise.



Recipe