Lemon Tarts

Are you ready for my last lemon recipe?? 🙂 I thought I’d end with a classic… the lemon tart.

This is based on a recipe from Exclusively Food.

To make the tart pastry, I used the same recipe as for the Lemon Meringue Pies.

For the filling:

4 Large eggs

40g chopped unsalted butter

2/3 cup of cream

2/3 cup lemon juice

200g sugar

To make the filling I set up a double boiler – basically a heatproof bowl over a saucepan of simmering water.

Place eggs in the bowl and whisk until just combined – make sure you don’t continue whisking and aerate the mixture.

Add butter, cream lemon juice and sugar and stir using a spatula to combine.

Keep stirring constantly, making sure you regularly check the water in case it starts to bubble more than a simmer. Keep stirring until combined and the mixture starts to thicken.

In this first set of pictures you can see that the mixture has combined, but hasn’t yet thickened (tested by running your finger over the spatula)

This next set of pictures shows what the filling should look like once it has thickened.

Spoon filling into the pastry tarts and bake for approx 17-20mins at a moderate temperature (170C). The tart filling should still be wobbly in the middle, but look set around the edges.


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One Response to Lemon Tarts

  1. Kristen Cook July 29, 2011 at 10:31 am #

    Dear Universe. Please let Bronnie feel compelled to bake me lots and lots of these. Love Kristen x

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