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Classic Lemon Tart

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Lemon Tart! A beautiful bake at home lemon tart topped with fresh sliced strawberries and a light dusting of icing sugar. Infused with fresh lemon juice and zest, this tart will have your taste buds tingling and your tummy satisfied. 

You’ll make an easy 5-ingredient sweet shortcrust pastry which will form the base. That will be lined in your tart pan, edges pressed in for that classic crimped tart edging. The crust will be blinded baked in the oven at 160ºC for 15 minutes then you’ll remove the baking paper and uncooked rice that helps blind bake the pastry. The crust will then continue to bake for a further 10 minutes until lightly golden. Then it’s ready to be filled with the glorious lemon filling. 
The crust is created with:

Flour, try using a good quality gluten free all purpose plain flour for a GF version. I would opt for one that is as close to the integrity of the regular all purpose flour, to ensure the crust bakes solid
Icing sugar
Unsalted butter
Egg yolk
Ice water
For the luscious lemon filling, it’s quite simple. In your mixing bowl you’ll be whisking together eggs, coconut cream, lemon juice, caster sugar and lemon zest. Allow it to sit for 5 minutes so the lemon zest can infuse. This will then be strained through a regular sieve to remove most of the zest and any lumpy bits, this will create that silky smooth lemon filling after baking. As you can see I used coconut cream inside the filling, if you don’t have this on hand or prefer not to use coconut, you can use regular cream instead. 
Once you have created for lemon filling, you’ll then pour it into your baked tart case. Hot tip, please place your tart pan on a larger flat baking tray and transfer it back into the oven once filled with your filling. It’s much easier to handle and walk with it back to the oven as the filling is thin and can spill out when holding it, it nearly happened to me! 
It will then bake for a further 25 minutes until the top has just set, ensuring not to over bake it, the texture of the filling is perfect when it’s just set so it remains soft and creamy but still holds it’s shape. The once it’s baked, let it cool in the pan for 30 minutes then carefully remove and allow to cool down to room temperature. You can either serve it at room temperature or place it in your refrigerator to chill overnight and then serve chilled, they way I like it 🙂

To serve, top with fresh sliced strawberries and a light dusting of icing sugar if desired. 
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Classic Lemon Tart

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Description

A beautiful bake at home lemon tart topped with fresh sliced strawberries and a light dusting of icing sugar. Infused with fresh lemon juice and zest, this tart will have your taste buds tingling and your tummy satisfied. 

Ingredients

Scale
  • Pastry Crust
  • 1 ½ cups (225g) plain all purpose flour, see notes 
  • ½ cup (85g) icing/confectioners sugar 
  • 125g unsalted butter, cubed and chilled
  • 1 egg yolk
  • 3 Tbsp cold water 
  • Lemon Filling
  • 5 large eggs, at room temperature, (each weighing approx. 56g in shell)
  • ⅔ cup (150ml) coconut cream or regular thickened/double cream
  • ½ cup (100g) raw or white caster sugar
  • ½ cup (120ml) freshly squeezed lemon juice 
  • 2 Tbsp fresh lemon zest

Instructions

  1. Pastry Crust
  2. In a high-speed food processor, add flour and icing sugar. Pulse a couple of times to blend together. 
  3. Add chilled cubed butter. Pulse for 15 seconds until mixture resembles coarse crumb. 
  4. With processor running, add egg yolk through the shoot and pulse until just combined.
  5. Through the feed shoot, drizzle 1 tablespoon cold water whilst pulsing the mixture, adding a tablespoon at a time and pulsing until it comes together but not into a ball of dough, just large crumbly pieces of dough. 
  6. Turn dough onto a lightly floured work surface. Bring together and gently knead until it forms a smooth dough ball. Flatten into a thick disc using your palm, then wrap it in cling film and refrigerate for 30 minutes. 
  7. Preheat oven to 160ºC (320ºF). Liberally grease with butter a non-stick 24cm round tart pan with a loose/removable base. 
  8. Remove pastry from fridge and onto a lightly floured surface. Roll out to about 3mm in thickness or a bit larger than your tart pan, big enough to go up the sides of the pan.
  9. Roll pastry over your rolling pin to make it easier to transfer to your pan. Line the pan with the pastry, gently pressing it into the curves around the edge. Ensuring it’s thick enough all the way around so it doesn’t easily crack. 
  10. Roll your rolling pin over the top edges of the pan to easily trim off the excess pastry. 
  11. Prick the pastry base with a fork (refer to image above with no filling). 
  12. Prepare crust to blind bake. Line the crust with a sheet of baking paper. Fill with uncooked rice, beans or baking weights. 
  13. Bake for 15 minutes. Then remove the baking paper and weights and return crust straight back to the oven and bake for a further 10 minutes until lightly browned, then remove from oven
  14. Lemon Filling
  15. Whilst the crust is still baking make filling.
  16. In a large mixing bowl, add filling ingredients, eggs, cream, sugar, lemon juice and zest. Whisk until well combined then allow to sit for 5 minutes to allow the zest to infuse. 
  17. Strain through a fine mesh sieve into a clean bowl or pouring jug. 
  18. Place baked crust on a large flat baking tray (still in the pie pan). Carefully pour filling into crust. 
  19. Carefully transfer to oven and bake for 25-30 minutes or until the top has just set when lightly touched. 
  20. Remove and allow to cool in pan for 30 minutes.
  21. Remove from pan by lifting up the base and out. Place on a wire rack to cool to room temperature. 
  22. Serve at room temperature or chill overnight. 
  23. To serve, top with fresh sliced strawberries and a dusting of icing sugar.
  24. Enjoy! 

Notes

If you want a gluten free tart, try using a good quality gluten free all purpose plain flour. I would opt for one that is as close to the integrity of the regular all purpose flour, to ensure the crust bakes solid

  • Prep Time: 50 min
  • Cook Time: 25min

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