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Desserts

French Lemon Tart

Name: French Lemon Tart
Prep time: 30 min
Cook time: 35 min
Yield: 12
Ingredients: Pastry; 1 ½ cups flour; ½ cup Chelsea Icing Sugar; 125g butter, chilled and cubed; finely grated rind 2 lemons; 1 egg yolk; 1 tablespoon iced water; Filling; 5 eggs; ½ cup Chelsea Caster Sugar; ¾ cup cream; ½ cup lemon juice (about 2 lemons)

4.5

Preparation

30 mins

Bake

35 mins

Difficulty

Moderate

Servings

Those who have made this lemon tart claim it's the best ever. Try it for yourself and decide!

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Ingredients
Method

Ingredients

Pastry
1 ½ cups flour
½ cup Chelsea Icing Sugar
125g butter, chilled and cubed
finely grated rind 2 lemons
1 egg yolk
1 tablespoon iced water

Filling

5 eggs
½ cup Chelsea Caster Sugar
¾ cup cream
½ cup lemon juice (about 2 lemons)

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Icing Sugar

Icing sugar can also be...

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approved=true&orderBy=-hs_createdate&limit=10&offset=0

{has_more=true, offset=10, total=31, results=[{comment_text=Average! Taking a long time to set!, approved=true, user_name=Rhonda, rating_new__1_5_=1, hs_createdate=1702249884610, id=11175484820}, {comment_text=A great lemon tart, approved=true, user_name=Kaye Jurgeleit, rating_new__1_5_=5, hs_createdate=1702249883534, id=11175617154}, {comment_text=I had a bit of trouble when adding the lemon as the mixture curdled, my advice pour combined mixture through a sieve or add lemon very slowly when combining., approved=true, user_name=N, rating_new__1_5_=3, hs_createdate=1702249879997, id=11175415974}, {comment_text=The tart is just great and easy to do! Turned out to have a lot of taste and the texture is awesome., approved=true, user_name=Maria, rating_new__1_5_=5, hs_createdate=1702249878824, id=11175550886}, {comment_text=Easy to make and great taste! Was a hit at my last dinner party, served with whipped cream and fresh zest grated on top, yum., approved=true, user_name=Lisa, rating_new__1_5_=5, hs_createdate=1702249878747, id=11175392673}, {comment_text=Fantastic tart and v easy to make - turned out perfectly first time - thank you Chelsea ☺️, approved=true, user_name=Paula & Gavin, rating_new__1_5_=5, hs_createdate=1702249877640, id=11175370111}, {comment_text=Absolutely amazing!!! Really easy and tasty., approved=true, user_name=(*_*), rating_new__1_5_=5, hs_createdate=1702249875991, id=11175598730}, {comment_text=it was ok it wasent that devine.From Ava G, approved=true, user_name=Ava g, rating_new__1_5_=2, hs_createdate=1702249875435, id=11175405416}, {comment_text=Great recipe!, approved=true, user_name=jason, rating_new__1_5_=5, hs_createdate=1702249873207, id=11175607447}, {comment_text=Definitely the best lemon tart I've made...delicious...I do cheat and use premade pastry but its a perfect tart, approved=true, user_name=1658352454, rating_new__1_5_=5, hs_createdate=1702249872899, id=11175420021}]}

Reviews

31

What did you think of this recipe?

Rhonda

Average! Taking a long time to set!

Kaye Jurgeleit

A great lemon tart

I had a bit of trouble when adding the lemon as the mixture curdled, my advice pour combined mixture through a sieve or add lemon very slowly when combining.

Maria

The tart is just great and easy to do! Turned out to have a lot of taste and the texture is awesome.

Lisa

Easy to make and great taste! Was a hit at my last dinner party, served with whipped cream and fresh zest grated on top, yum.

Paula & Gavin

Fantastic tart and v easy to make - turned out perfectly first time - thank you Chelsea ☺️

(*_*)

Absolutely amazing!!! Really easy and tasty.

Ava g

it was ok it wasent that devine.From Ava G

jason

Great recipe!

1658352454

Definitely the best lemon tart I've made...delicious...I do cheat and use premade pastry but its a perfect tart

Method

To prepare the pastry, place the flour and icing sugar in a food processor and mix for a few seconds.

Add the butter in small cubes and process until the mixture resembles breadcrumbs.

Add the rind, egg yolk and iced water and process for a few seconds.

Tip the mixture onto a sheet of plastic film and gather into a ball. Refrigerate for 20 minutes.

Roll out the pastry to about 5-7mm thickness and line a 23-25cm removable bottom flan dish and trim excess pastry with a sharp knife.

Place a sheet of baking paper over the pastry, lightly push into pastry and fill with baking beans or uncooked rice.

Preheat the oven to 200ºC. Bake the flan for 10 minutes. Carefully remove the baking paper and beans and continue cooking for another 5 minutes, until golden.

To make the filling, beat the eggs and sugar in a bowl until frothy and the sugar begins to dissolve. Beat in the cream, until just mixed. Add the lemon juice. Pour into the cooked pastry shell and bake at 180ºC for 20-25 minutes or until the filling is set. Cool then refrigerate.

Serve with whipped cream, yoghurt or French Vanilla ice-cream.