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Lemon Tart - Dan Lepard |
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| Serves 6 |
Prep 10 mins |
Cooking 50 mins |
Challenge |
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+ 1h chill time |
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My rating |
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Ingredients |
75g strong white flour
1½ tbsp (25g) cornflour
50g unsalted butter, softened
1 egg yolk
2 tsp cold water
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For the filling
4 large eggs
200g caster sugar
200ml lemon juice (about 3 large lemons)
Zest of 3 lemons
125g double cream or crème fraîche
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The definitive recipe is in Marco Pierre White's White Heat. This one
reduces the measures to something more manageable at home.
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Heat the oven to 150C (fan
assisted)/300F/gas mark 2. Sift the flours and rub the
butter through evenly. Beat the yolk with the water, add
to the bowl and work to a dough. Wrap and chill for 30
minutes, roll out thinly, then use it to line an 18cm tart
case. Press non-stick parchment against the pastry sides
and bottom, weigh it down with baking beans, bake for 30
minutes, then carefully remove the paper and bake until
the base turns crisp golden brown (pale is a crime)
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Whisk the filling ingredients,
leave for 30 minutes, then skim off any froth. Heat the
filling in a pan over a low heat until very warm but not
thickened, stirring constantly with a wooden spoon, then
strain into a jug.
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Remove the pastry from the
oven; use leftover raw pastry to fill any holes or cracks.
Pour in the filling and bake on a tray for 15-20 minutes
until barely set (it will cook as it cools). Serve cold
with a dusting of icing sugar.
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DAILY
DINNERS 
