Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Lemon Tart

Cooking time: 
1-2 hours
Preparation time: 
15-30 minutes

For the pastry

  • 175g Plain flour
  • Pinch of Salt
  • 75g Stork tub (cut in cubes)     
  • 25g Caster sugar               
  • 1 Egg yolk                     

For the filling

  • 2 Egg (beaten)     
  • 1 Egg yolk                     
  • 75g Caster sugar 
  • Juice of 3 lemons         
  • Zest of 1 lemon             
  • 100ml Double cream            
  • Strawberrys & raspberries to decorate

Kenwood Chef, Major or kMix with K beater and balloon whisk

  • For the pastry: place the flour, salt and Stork in the bowl, fit the K beater and beat on Speed 1 for about 3 minutes, until mixture resembles breadcrumbs. Add the sugar, egg yolk and 30-45ml (2-3 tbsp) cold water and beat on Speed 3 for about 20 seconds, until mixture forms a soft dough. Knead lightly on a lightly floured work surface, cover with clear-film and chill for 30 minutes
  • Roll out pastry and use to line a 23cm round fluted flan tin. Prick base and sides with a fork. Cover with clear-film and chill for 30 minutes
  • Preheat the oven to 190°C/Fan 170°C Fan /Gas 5. Line pastry case with baking parchment and baking beans. Bake blind for 15 minutes. Remove beans and parchment and bake for a further 10 minutes. Remove from the oven
  • For the filling: place all the ingredients in the bowl, fit the whisk and whisk at Speed 1 for about 1 minute, until well blended. Pour into pastry case
  • Reduce oven temperature to 140°C/120°C Fan /Gas 2 and bake for 35-40 minutes, until filling is just set. Allow to cool and chill for 2 hours
  • Arrange strawberries and raspberries around the edge of the tart. Dust heavily with icing sugar