Sometimes we are all so busy, so when we had somebody coming over for dinner I had to make something quick. I grabbed a ready made pastry case and filled it with this lemon tart recipe. It set in the oven overnight and I dusted it with icing sugar and used a blow torch to brûlée the top. It is a really nice clean dessert as the sugar is balanced with the lemon filing.
Don't forget to taste the filling just in case you need more sugar. Everyone’s pallet is different.
Don't forget to taste the filling just in case you need more sugar. Everyone’s pallet is different.
Quick Lemon Tart
by Trevor Thornton
Makes 4 to 6 portions
Makes 4 to 6 portions
Difficulty Easy
Ingredients
1 pre made shortcrust pastry case, diameter 20cm
Lemon Filling
1 Sheet of Gelatine
3 Eggs
60g Butter
5 lemons, juiced
1 orange, juiced
110g Sugar
1 pre made shortcrust pastry case, diameter 20cm
Lemon Filling
1 Sheet of Gelatine
3 Eggs
60g Butter
5 lemons, juiced
1 orange, juiced
110g Sugar
Method
Ready made cases are great for busy lifestyles, you can buy them in any good supermarket. If you want to make your own just use a sweet shortcrust recipe.
Soak the gelatine in water for 5 minutes to soften.
For lemon filling place the eggs, butter, lemon juice, orange juice and sugar into a large mixing bowl. Place the bowl over a saucepan of simmering water or “bain marie”. Whisk constantly until the mixture seems to set and the whisk leaves a trail behind. This should take 7-8 minutes. It’s worth the wait! Squeeze the excess moisture out of the gelatine and add to the lemon filling. Whisk to incorporate. This mixture should resemble lemon curd.
Pour the lemon filing into the ready made case and fill right up to the top. Place into the fridge overnight to set. Dust with icing sugar just before serving.
Ready made cases are great for busy lifestyles, you can buy them in any good supermarket. If you want to make your own just use a sweet shortcrust recipe.
Soak the gelatine in water for 5 minutes to soften.
For lemon filling place the eggs, butter, lemon juice, orange juice and sugar into a large mixing bowl. Place the bowl over a saucepan of simmering water or “bain marie”. Whisk constantly until the mixture seems to set and the whisk leaves a trail behind. This should take 7-8 minutes. It’s worth the wait! Squeeze the excess moisture out of the gelatine and add to the lemon filling. Whisk to incorporate. This mixture should resemble lemon curd.
Pour the lemon filing into the ready made case and fill right up to the top. Place into the fridge overnight to set. Dust with icing sugar just before serving.
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