baking · vegetarian
French lemon tart
Crisp sweet pastry shell filled with a bright, buttery lemon curd.
- Time
- 90min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
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Equipment
You'll need: Oven, Blender or food processor.
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Method
-
1
Pulse crust ingredients, press into the tart pan and chill 30 minutes.
-
2
Blind-bake at 190°C (375°F) with weights 20 minutes, then 10 minutes without.
-
3
Whisk eggs, yolks, sugar, juice and zest over low heat until thick.
-
4
Off heat whisk in butter, then strain into the shell.
-
5
Bake at 160°C (325°F) 10 minutes to set, then chill 2 hours.
