For the pastry
- 1 1/4 cups Wheat flour
- 7 tbsp Butterrefrigerated
- 2 tbsp Sugar
- 3 tbsp Watercold
- 1/2 tsp Salt
For the lemon filling
- 2/3 cup Lemon juice
- 1/4 cup Sour creamcrème fraiche
- 2/3 cup Sugar
- 8 tbsp Butter
- 2 Eggs
- 3 Yolk
- 4 tsp Lemon zest
Classic Lemon Tart
This Classic Lemon Tart is absolutely guaranteed to steal the show at the next school pot-luck or picnic! My local French patisserie closed down a couple of years ago and I was pining for their beautiful lemon tart so decided to have a go at my own.
I’m the first to admit that I’m no baker but with this recipe, I have to say I got pretty close to the original! Tangy, creamy lemon filling with a rich and buttery pastry, it’s as French as they come and makes a wonderful dessert or tea-time treat.
So, how to cook Classic Lemon Tart?
Steps to make Classic Lemon Tart
1 | Combine the dry ingredients for the pastry | 1 |
2 | Add the butter to the flour | 3 |
3 | Form the pastry dough | 3 |
4 | Preheat the oven | 10 |
5 | Make the pastry case | 5 |
6 | Bake the pastry case | 20 |
7 | Melt the butter and sour cream (creme fraiche) together | 15 |
8 | Make the egg base for the filling | 7 |
Place another bowl over the pan, add the eggs, egg yolks and sugar and whisk together. Add the lemon juice and whisk in. Cook for 3 minutes, whisking constantly. Then add the zest and sour cream (crème fraiche) mixture and cook for another 3 minutes, still whisking. The mixture should be thick and creamy. | ||
9 | Refrigerate the tart | 240 |
10 | Serving Classic Lemon Tart | |
Recipe Reviews
Does not look sexy, but is very delicious. I have modified this recipe a bit.
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