This crunchy and decadent Lemon Tart recipe is a fantastic dessert idea for any dinner party or just a great sweet treat to enjoy on the weekend. The lemon curd filling is rich, creamy, and so simple to prepare. Customize this lemon tart and add your favorite toppings!
Total Time
2hr 50min
0.0
0 Ratings
Author: Electrolux APAC
Servings:
8
Ingredients
Pastry
•
2/3
cup
Unsalted Butter
, softened
•
2
cups
All-Purpose Flour
•
1
Eggland's Best Classic Egg
•
1.5
oz
Cold
Water
•
3 2/3
Tbsp
Powdered Confectioners Sugar
•
1
Lemon
, divided, zested, juiced
Filling
•
4
Eggland's Best Classic Eggs
•
3.5
oz
Kemps Heavy Whipping Cream
•
2/3
cup
Caster Sugar
Cooking Instructions
1.
Put Unsalted Butter (2/3 cup), All-Purpose Flour (2 cups), Eggland's Best Classic Egg (1), Water (3 Tbsp), Powdered Confectioners Sugar (3 2/3 Tbsp), Lemon Zest (1) into the bowl of a stand mixer fitted with the paddle attachment. Turn to slow speed, and mix until just combined. Be careful not to over mix.
2.
Transfer to a clean, dry surface, flatten pastry to a square shape, wrap in cling film and chill in the fridge for 30 minutes.
3.
Preheat oven to 200 degrees C (400 degrees F) traditional bake.
4.
When the pastry is chilled, take it out from the fridge. Sprinkle extra flour on the table and roll pastry to 2.5 to 3-mm thick.
5.
Place in a 25-cm flan tin and trim excess pastry above the tin edge, then make holes with a fork. Top with baking paper and baking beans.
6.
Put tin onto shelf 1 (bottom of oven) for 15 minutes, then remove the beads and baking paper.
7.
Put back into the oven for another 10-15 minutes or until golden brown.
8.
Remove from the oven and allow the pastry to cool in the tin. Once the pastry shell cooled (it might take 1/2-1 hour). Preheat oven to 180 degrees C (350 degrees F) steam bake.
9.
Add Eggland's Best Classic Eggs (4), Kemps Heavy Whipping Cream (1/2 cup), Caster Sugar (2/3 cup), and juice of a whole lemon in a large bowl and use a hand whisk to whisk together until smooth. Strain mixture into a pouring jug.
10.
Put pastry tin onto shelf 2 (middle of the oven). Slightly pull the shelf out of the oven. Carefully pour in filling and push the wire back gently. Bake for 25 minutes.
11.
Transfer to a wire rack to cool, before removing from tin and serving.
Author's Notes
Yields a 25 cm Tart!
Nutrition Per Serving
CALORIES
409
FAT
22.5 g
PROTEIN
7.5 g
CARBS
43.9 g
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