A delicious tangy lemon tart, made from scratch using buttery pastry and filled with a creamy rich fresh lemon filling. Anything Lemon is always so delicious! and this lemon tart will certainly become a favorite for all our lemon lovers.

This is a perfect dessert, which you can make ahead by a couple of days, or even freeze until you want tio serve it.

It's a simple, straightforward recipe, made up of 2 parts. The delicious buttery shortcrust pastry, and then the rich, luxurious lemon filling.

You can serve this just on it's own, perhaps with a cup of tea , or part of an English Afternoon Tea, or add some fresh cream or ice cream.

I've made the filling using 5 lemons. This tart is supposed to be tangy, and have a sharp kick to it. So don't be alarmed!

It is how it is supposed to be! If you don't want it so sharp, take one of the lemons off the ingredients. But I think the balance is just right!

This recipe is homemade, all made from scratch, and it is very easy. All you need to do is follow the simple steps, and you'll have a wonderful dessert!

Instructions

Make the pastry

NOTE: Make sure your butter is cold from the fridge. If not, pop it in the freezer for 5 minutes to harden up.

Add the flour, butter, and powdered sugar into a large bowl or food processor.

If making by hand, use your fingers to rub the butter and flour together until it resembles breadcrumbs.

If using a food processor, pulse a few times until the mixture resembles breadcrumbs, then add the egg yolk and water

Pulse again, or use a round-bladed knife and mix until it sticks together in clumps then transfer the mixture onto a work surface and gather it into a ball with your hands.

Grease and flour a 23cm or 9in the loose-bottomed tart tin. You can use a fluted or a straight-sided tin.
Roll out the pastry so it is large enough to cover the base and up the sides of the tart tin.

TIP

As a guide, place the tin over the rolled pastry and you will be able to see if you have rolled the dough big enough

Using your rolling pin, wrap the pastry over it and carefully transfer it to the tart tin.

Gently push the pastry around the sides of the tin allowing for a little pastry to overhang the rim. If any of the pastry had cracked, just gently squash it back together with your finger.

Using a fork, lightly prick the base with holes all over. Place on a baking tray and cover with plastic wrap. Chill for 30 minutes.

Preheat the oven to 400 F or 200C.

Remove the plastic wrap from the pastry case and line with parchment paper so it supports the sides, then fill with baking beans.

Bake blind for 12 minutes, until the pastry is set, but not brown. Then lift out the paper and baking beans.

Take a small sharp knife and carefully trim the excess pastry overhang from the sides. Return the empty pastry case to the oven for another 10 minutes or until it is just slightly golden and completely dry.

Set aside to cool.

Make the filling

Reduce the oven temperature to 325 F or 170 C.

In a large bowl, add the eggs and whisk. Add the remainder of the filling ingredients and whisk until combined.

Transfer the filling mixture to the cooled pastry case.

Bake for about 30-35 minutes or until just set but with a slight wobble in the centre.

Remove the tart from the oven and set aside, still in the tin to allow to cool for 20 minutes.

Once cooled enough, take a sharp knife (if necessary), and run it around the sides of the tin to loosen the pastry from the sides. Stand the tart tin on an upside-down jar or tall drinking glass and let the outer ring of the tin fall down onto the work surface.

Transfer the tart to a plate and sieve with a dusting of powdered sugar.

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