Lemon Tart With Shortcrust Pastry Recipes

THE BEST LEMON TART EVER

Steps:

• Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust until light golden brown, 15 to 20 minutes.
• Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
• Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

LEMON TART WITH SHORTCRUST PASTRY

Steps:

• Place sifted flour, icing sugar and salt in the bowl of a food processor. Process briefly. Add butter and process until the mixture resembles breadcrumbs. Add the egg yolk and a bit of the water and process until mixture comes together in a clump, adding more water if necessary. Place the mixture onto the bench and flatten into a disc. Wrap in plastic and refrigerate for 30 minutes before using. Preheat oven to 180°C or 160°C fan forced. Remove from the fridge and roll out to fit a 28cm fluted tart tin with a removable base. Press into the tin with pastry overhanging the edge. Prick the base of the pastry and cover with a sheet of baking paper. Line with baking beads or rice. Bake for 20 minutes. Remove the beads and paper and bake for a further 5 minutes or until lightly browned. Remove from the oven and cool slightly. Beat together the lemon juice, sugar and cream. Add the eggs and egg yolks one at a time. Strain mixture through a fine sieve. Pour into cooled tart shell. Bake for 20-25 minutes or until filling is set on the outside, but still a little bit wobbly in the centre. Allow the tart to cool completely. Serve a slice dusted with icing sugar with a dollop of crème fraîche.

SHORTBREAD LEMON TART

Steps:

• Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.

GREGG'S TANGY LEMON TART

Steps:

• To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.
• Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.
• Heat oven to 160C/140C fan/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.