Tangy Lemon Tart

I love lemon tart! It’s one of my favourite desserts because it reminds me of our wedding day. I picked up this recipe card while I was a Waitrose. Heston says you need a digital probe for the pud. Well I don’t have one of those so we will see how it goes!

Serves 6-8

Ingredients

375g Frozen all butter shortcrust pastry thawed

4 Unwaxed lemons (juice of 4, finely grated zest of 3)

170g Unsalted butter, cubed

220g Unrefined, golden caster sugar

5 Medium free ranged eggs, plus 1 egg yolk, beaten

Baking beans

Method

  1. Roll the pastry between 2 sheets of clingfilm to a thickness of 2mm. It should be 10cm wider than the tart case. Preheat the oven to 180c/ gas mark 4. Peel off the clingfilm, roll the pastry around a rolling pin, lift it over a 23cm tart case and unroll it so the edges hang over the sides. Press the pastry to fit the tin leaving the edges overhanging to trim after baking (this will ensure the tart case is unaffected by the pastry shrinking). Prick with a fork and leave to rest in the fridge for 30 mins.
  2. Take a sheet of parchment larger than the tart tin, scrunch it up and lay over the pastry (this will make it easier to fit into the edges of the tart). Place the baking beans on top and bake for 20 mins.
  3. Remove the parchment and beans and return the tart to the oven for 10 mins until golden brown. Remove from the oven and allow to cool completely before running a knife around the tin edge to remove the excess pastry. Carefully lift the tart case out of the tin and place on a serving plate.
  4. While the case is cooling, zest 3 lemons and reserve, then roll all 4 lemons on a work surface with the palm of your hand (to release more juice). Juice them and measure out 150ml.
  5. Put the butter and sugar into a pan with the juice, zest and eggs and place over a medium heat. Stir continuously for 10-15 mins (do not allow to simmer) until the butter has melted and the sugar has dissolved. Increase the heat to medium-high and stir until it begins to simmer;simmer for 5 seconds only, then remove from the heat. Pass the mixture through a fine sieve into a bowl. Cover with clingfilm to avoid a skin forming, and place the bowl in the fridge to cool for 30 mins.
  6. When cool, pour the lemon filling into the centre of the tart allowing the lemon curd to flow evenly to the edges. Place in the fridge for a least 1 hour or until set, before serving with creme fraiche and fresh raspberries.

Waitrose Recipe Collection: Heston Blumenthal

I wish I had a picture of how this turned out purely for comedy value! It was an almighty mess. It looked beautiful and I was so proud of it until… I cut into it (in front of all my guests!) and the inside of it ran all over the table!! I ended up just spooning it into bowls and laughing it off. Luckly I had some very lovely guests who ate it anyway. One of my guests even asked for more! Massive brownie points thanks Andy x

Maybe it just needed longer to set? Maybe negotiating buying a house whilst cooking it was a bad idea? Who knows? It certainly took a long time to make with a poor result :( Oh well I suppose it was my own fault for repeatedly saying, quote “I am sure people made lemon tarts before electric themometers were invented!” Sorry Heston #eatingmyownhat