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Shaker lemon tarts
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Prep Time:
435 minutes
Cook Time:
40 minutes
Total Time:
475 minutes
Prepare lemon tarts a day ahead for irresistible flavor.
Ingredients:
  • 2 large lemons
  • 440g caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 3 large sheets shortcrust pastry
  • 4 eggs, beaten
  • Icing sugar, to dust
  • Creme fraiche, to serve
Instructions:
  • Slice the lemons thinly using a mandoline for precision, ensuring to remove any seeds. Combine the lemon slices with sugar and scraped vanilla pod and seeds in a bowl. Gently toss to coat the lemon with sugar. Cover with plastic wrap and let sit at room temperature overnight.
  • The following day, delicately swirl to fully dissolve the sugar without disrupting the lemons.
  • Roll the pastry out on a floured surface until it is 5mm thick. Line six 12cm loose-bottomed tart pans with the pastry and chill for 30 minutes.
  • Preheat oven to 180C.
  • Place baking paper inside each tart shell and fill them with uncooked rice or pastry weights. Bake for 6 minutes, then remove the paper and weights and bake for an additional 3 minutes. Let them cool slightly before continuing.
  • Strain the lemon mixture into a bowl, saving the slices and discarding the vanilla pod. Gently fold in the eggs until just combined, being careful not to overmix. Pour into the prepared cases. Decoratively place the lemon slices on top. Bake tarts for 15 minutes, then reduce oven to 160°C and bake for another 15 minutes until the filling is set and the lemon caramelizes slightly. Cool in the pans, dust with icing sugar, and serve warm with creme fraiche.

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