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Lemon Tart

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Everybody needs something lemony sometimes...

Everybody needs something lemony sometimes...

Ingredients

Serves: 4

Metric Cups

For the Pastry

  • 250 grams flour
  • 100 grams sugar
  • 125 grams butter (softened)
  • 1 pinch of salt
  • 4 tablespoons milk
  • 1 medium egg

For the Filling

  • 2 lemon juice
  • 50 grams sugar
  • 2 medium eggs
  • 50 grams butter

For the Pastry

  • 9 ounces flour
  • 4 ounces sugar
  • 4 ounces butter (softened)
  • 1 pinch of salt
  • 4 tablespoons milk
  • 1 medium egg

For the Filling

  • 2 lemon juice
  • 2 ounces sugar
  • 2 medium eggs
  • 2 ounces butter

Method

Lemon Tart is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Pastry: Place the butter, flour, salt and sugar in a food processor and pulse till the mixture resembles fine breadcrumbs. Add the egg and milk and process until the dough comes together.
  • Gather into as ball, wrap in clingfilm and put into the fridge for 1-2 hours.
  • Lightly butter a 24 cm tart tin with a removable base. Roll out the pastry and put it into the tin. Trim the edge and with the trimmings make a edge all around.
  • Preheat the oven to 180°. Line the pastry case with baking parchment, fill it with baking beans and cook for 15 minutes. Remove the paper and the beans and cook for another 10 minutes. Let it cool.
  • Make the filling beating the sugar and egg yolks until light and creamy. Cook in a pan over barely simmering water at low heat for 10 minutes. Add the cubed butter and cook for 3 minutes. Add the lemon juice, mix and cook for another 5 minutes. Cool a little.
  • Whisk the egg whites with a pinch of salt until stiff, then fold them into the cream mixture.
  • Pour the cream into the pastry shell, dust it with icing sugar and cook in the preheated oven to 250° for 5 minutes. Cool and serve
  • Pastry: Place the butter, flour, salt and sugar in a food processor and pulse till the mixture resembles fine breadcrumbs. Add the egg and milk and process until the dough comes together.
  • Gather into as ball, wrap in clingfilm and put into the fridge for 1-2 hours.
  • Lightly butter a 24 cm tart tin with a removable base. Roll out the pastry and put it into the tin. Trim the edge and with the trimmings make a edge all around.
  • Preheat the oven to 180°. Line the pastry case with baking parchment, fill it with baking beans and cook for 15 minutes. Remove the paper and the beans and cook for another 10 minutes. Let it cool.
  • Make the filling beating the sugar and egg yolks until light and creamy. Cook in a pan over barely simmering water at low heat for 10 minutes. Add the cubed butter and cook for 3 minutes. Add the lemon juice, mix and cook for another 5 minutes. Cool a little.
  • Whisk the egg whites with a pinch of salt until stiff, then fold them into the cream mixture.
  • Pour the cream into the pastry shell, dust it with icing sugar and cook in the preheated oven to 250° for 5 minutes. Cool and serve
  • Tell us what you think

    What 1 Other has said

    • I tried this recipe it came out very well .Thank you so much Nigella .

      Posted by Anushadelivera on 18th September 2011
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