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Lemon tart with candied lemon
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Prep Time:
80 minutes
Cook Time:
65 minutes
Total Time:
145 minutes
Indulge in a refreshing lemon tart topped with candied lemon for the ultimate sweet and tangy treat to cleanse your palate and end your meal perfectly.
Ingredients:
  • 4 eggs
  • 100g (1/2 cup) caster sugar
  • 185ml (3/4 cup) double cream
  • 125ml (1/2 cup) lemon juice
  • 20.00 ml finely grated lemon rind
  • Cream or crème fraîche, to serve (optional)
  • 225g (1 1/2 cups) plain flour
  • 24.00 gm icing sugar mixture
  • 150g unsalted butter, chilled, chopped
  • 1 egg yolk
  • 40.00 gm cold water
  • 60ml (1/4 cup) water
  • 55g (1/4 cup) caster sugar
  • 1 lemon, thinly sliced
Instructions:
  • In a food processor, blend flour, sugar, and butter until they form fine crumbs. Add yolk and water, then process until dough just starts to come together. Transfer the dough to a floured surface, knead until smooth, cover, and refrigerate for 30 minutes to rest.
  • Roll out the pastry on a sheet of baking paper into a 3mm-thick disc. Line a 23cm round fluted tart tin with removable base with the pastry, trim any excess, then chill in the fridge for 30 minutes.
  • Preheat your oven to 200C/180C fan forced. Line the pastry case with baking paper, fill it with pastry weights, and bake for 15 minutes. Remove the paper and weights, then continue baking for another 10 minutes or until golden.
  • For candied lemon, simply dissolve sugar in water over low heat until clear. Then, bring to a boil, add lemon slices, and cook until translucent, about 10 minutes, turning occasionally.
  • In a large bowl, vigorously whisk together the eggs, caster sugar, cream, and lemon juice until smooth. Pour the mixture through a fine sieve into a large jug. Gently fold in the lemon rind. Preheat the oven to 160C/140C fan forced.
  • 1. Set the tart tin on a baking tray and gently pour the egg mixture into the pastry case. Bake for 40 minutes or until the center is just set with a slight wobble. Let it cool before garnishing with candied lemon slices and serving with cream, if desired.

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