Wednesday , October 27 2021
Lemon Tart

Lemon Tart

By Charlie Hodson, The Globe Inn, Wells Next The Sea

Serves 8-12


For the Pastry
225g of plain flour, plus extra for dusting
a pinch of salt
1 lemon, zest only
150g of butter
75g of caster sugar
1 free-range egg yolk
1 free-range egg
For the Filling
5 eggs
100g of sugar
250ml of double cream
zest of 3 lemons and their juice


For the Pastry
Crumb the butter and flour between your fingers, then add the sugar combining well. Beat the eggs together, make a well in the middle of the flour and pour the egg mixture into it and then draw in the flour until you have a smooth paste. Allow to rest in the fridge for 45 minutes then roll out. Brush a fluted pastry case with butter and lightly dust with flour. Roll out pastry with a little flour, line the pastry case, and rest in fridge for 15 – 20 minutes. Meanwhile make the filling

For the Filling
Mix together all ingredients and gently heat up over a saucepan of boiling water until 60°C. If you don’t have a thermometer, just warm until the sugar has dissolved, then pass through a fine sieve and set aside. Blind bake the pastry case, lined with greaseproof paper and weighed down with rice. Cook at 200°C for about 20 minutes until golden brown.Egg wash the pastry case to seal it, pour in the lemon filling and cook at 120°C until the centre of the tart is nearly set then remove and allow to stand to set. When straight out of the oven crumble a little Norfolk Mardler goat’s cheese over the top (optional) and cook another 5 – 10 minutes. Serve with crème fraîche or ice cream

Recipe published in Feast Issue 16

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