![lemon tart lemon tart](https://rollercoaster.ie/wp-content/uploads/2020/04/odlums-lemon-tart.jpg)
To serve, cut the tart into wedges and dust with icing sugar. 4 eggs (large) 4 egg yolks (large) 1 cup sugar 1 cup lemon juice (from about 6 lemons freshly squeezed) 1 pinch of salt 1 stick cold unsalted butter (plus. Pour half the lemon cream into the pastry case, then transfer to the oven before adding the rest of the filling (this prevents any spillage and gives a neat finish).īake for an hour, or until the filling is set but still just wobbling in the centre. Skim off any bubbles from the top of the lemon cream and discard. Reduce the oven temperature to 150C/300F/Gas 2. Remove the cling film and flour/rice, brush the inside of the tart with the beaten egg and return to the oven for another 3-4 minutes, or until just golden-brown. Not all cling film is suitable for use in the oven but aluminium foil or baking parchment can be used instead if preferred. Ive dropped the lemon tart dessert by chef Massimo Bottura of the acclaimed Osteria Francescana, courtesy of Four Magazine. Fold the cling film back over the flour/rice and bake for 15 minutes. Line with a several sheets of cling film to cover the pastry and hang over by 10cm/4in then fill the tart with flour, raw rice or baking beans. Put the buttered tart ring on a flat baking sheet then line it with the pastry, carefully lifting the pastry up then pressing it into the base of the ring, leaving any excess hanging over the edge.
#Lemon tart how to#
Learn how to make this easy baking recipe in just six easy steps. Roll out the pastry on a work surface lightly dusted with flour to about 3mm thick – keep turning the pastry a quarter turn every time you roll it so you end up with a perfect circle of pastry. Also known as tarte au citron, this elegant sweet treat has stood the test of time light, buttery pastry filled to the brim with a gorgeously creamy citrus mixture and baked until golden. Roll into a ball then flatten slightly, wrap in cling film and put in the fridge to rest for 30 minutes.įor the tart, preheat the oven to 170C/340F/Gas 3½ and butter a 25cm/10in tart ring (approximately 4.5cm/1¾in deep).īreak the eggs into a bowl, add the sugar, cream, lemon zest and juice and whisk gently to combine.
![lemon tart lemon tart](https://img.kidspot.com.au/sLva8Y3W/kk/2017/06/1930-503498-1.jpg)
For the pastry, put the flour, butter, icing sugar and salt in a bowl and rub with the tips of your fingers until it resembles the texture of fine breadcrumbs.Īdd the egg and mix together until it forms a dough, then knead lightly on a work surface until smooth.