Recipe
Lemon Tart
From the SnackChat kitchen · Thu 15 Oct
A crisp, buttery shortcrust shell filled with a bright, silky lemon custard. Sharp, sweet and elegant enough for a dinner party.
Serves8
Allergens
- Eggs
- Milk
- Wheat / gluten
- Rub the cold, cubed butter into the flour, powdered sugar and salt until the mix looks like fine sand. Add 1 beaten egg and mix until a dough forms.
- Flatten the dough into a disc, wrap it and chill for 30 minutes.
- Heat the oven to 180C/350F. Roll the dough 3 mm/1/8 in thick, line a 23 cm/9 in tart pan, trim the edge and prick the base with a fork. Chill for 15 minutes.
- Line the shell with parchment paper and baking weights or dried beans. Blind bake for 15 minutes, remove the paper and weights, then bake for 10 minutes more until pale golden. Reduce the oven to 160C/325F.
- Whisk the remaining 3 eggs with the sugar until smooth. Whisk in the zest of 2 lemons, 120 ml of lemon juice from the 3 lemons, and the cream.
- Set the warm shell on the oven rack and carefully pour in the filling. Bake for 22 to 25 minutes, until the edges are set and the center wobbles slightly.
- Cool completely, at least 1 hour, before slicing. Dust with a little extra powdered sugar if you like.
Per serving
Calories385 kcal
Protein7 g
Fat19 g
Carbs48 g
Estimated from ingredients (USDA). Edit the recipe in the app to adjust.