olive’s cookery writer Adam says… “Making the perfect lemon tart, or tarte au citron, as our Gallic neighbours call it, is the mastering of two techniques: baking perfectly crisp, golden-brown pastry, then making a smooth, sharp-yet-sweet lemon curd – we’ve spiked ours with limoncello for an Italian twist.”
Tips for the perfect pastry
- Keep the cubed butter in the fridge while weighing everything out – this will make the pastry much easier to work with.
- Use the pulse function on your food processor, so you’re in control. The flour, butter and salt mixture should still have rubbles of butter – this will make the pastry more buttery and flaky.
- Handle the pastry as little as possible. This will prevent the pastry from becoming overworked and tough.
- No one likes a soggy bottom, and with a wet filling being poured in and then set in the fridge, the pastry needs to be crisp and caramelised. If you spot the edge of the pastry burning during the blind bake, you can cover it with foil while the base gets golden.
- plain flour 250g
- unsalted butter 125g cold, cubed
- sea salt a pinch
- egg yolk 1 large, beaten
- crème fraîche to serve (optional)
- eggs 2 large
- egg yolks 2 large
- caster sugar 150g
- lemons 3, zested and juiced to make 125ml
- limoncello 75ml
- butter 100g, diced, room temperature
- Kcals 380
- Fat 21.7g
- Saturates 12.6g
- Carbs 36.3g
- Sugars 17.2g
- Fibre 1.1g
- Protein 5.2g
- Salt 0.2g