The lemon tart was a given on any good menu in the 90s, but simplicity of flavour and texture have ensured its enduring popularity. The vanilla and lemon sablé makes for a soft buttery pastry lining, add a dollop more of cream for extra indulgence.
Ingredients
Candied lemons
Lemon-vanilla sablé
Method
Main
1.Process eggs, cream and sugar in a food processor until just combined. With motor running, add lemon juice and rind in a slow stream until incorporated. Transfer to a jug and refrigerate until froth separates from liquid (at least 4 hours).
2.For candied lemons, place lemon slices in a saucepan, cover with cold water, bring to the boil, then drain and repeat 4 times. Combine sugar and 250ml water in a separate saucepan, bring to the boil, stirring to dissolve sugar, then add lemon slices and cook over low heat until tender and translucent (30-40 minutes). Cool.
3.For lemon-vanilla sablé, process flour and butter in a food processor until fine crumbs form. Add remaining ingredients and 1 tbsp chilled water and pulse to just come together. Turn out onto a work surface and knead lightly until smooth, then form into a disc and wrap in plastic wrap. Refrigerate for 1 hour. Roll pastry to 4mm thick on a lightly floured work surface, then use to line a lightly buttered and floured 24cm-fluted tart tin, trim edges and refrigerate for 1 hour.
4.Preheat oven to 175C. Blind bake tart (see note) until edges begin to turn golden (25-30 minutes), then remove paper and weights and bake until just cooked, pressing occasionally with a clean tea towel on pastry base to flatten if beginning to puff (8-10 minutes). Reduce oven to 150C. Meanwhile, skim top of lemon filling to remove froth, pour into pastry case and bake until just set (30-40 minutes). Cool to room temperature in tart tin, place candied lemons on top and serve with double cream to the side.
For blind baking, line a pastry-lined tart tin with baking paper, then fill with weights (ceramic, rice and dried beans work best).
Notes
