Classic Lemon tart, ingredients
3 Oranges, juiced and zested
6 Lemons, zest of 4 – All juiced
380g Caster sugar
12 Eggs
700ml Double cream
Pre-baked tart case (Sweet pastry for tarts recipe)
Classic Lemon Tart recipe method
- Combine the lemons, oranges and sugar. Place on a medium heat and bring to the boil. Skim off any foam as this will make the tart bitter with a pithy taste.
- Simmer for 4-6 minutes.
- Gently whisk the 12 eggs, but not enough to incorporate any air.
- When the syrup has has reached the desired consistency pour straight on to the eggs and to continue to whisk on a slow speed.
- Add the cream and combine, cover the bowl with cling film and leave to infuse for 1 hour at room temperature.
- Pass mixture through a strainer and pour into a pre blind baked tart case.
- Bake @ 110°C checking after 20 minutes for even cooking, then for a further 10-15minutes. There should be a slight under done wobble in the center of the lemon tart.
Serve with Crème Brûlée ice cream
Original recipe from a 2 Michelin star kitchen
Two Michelin star chef, Martin Blunos, said after eating a slice of this tart:
“It’s bloody lovely that, I mean it’s a proper, brilliant…”