Welcoming a new season invites us to bake something refreshing. Spring inspires that. Freshness. Doesn’t it?
Rebirth all around us – new foliage, new flowers, new grass, new air…and, more importantly, new light.
Savoring a fresh, homemade, chilled lemon tart provides that exact sense of greenness, clearness, freshness. Lemon tarts send me back to Ama’s (my mom’s) kitchen. A cool glass of milk and a slice of freshly-made lemon tart was a happy moment. You and I know that happiness is built upon little moments of joy and pleasure. It’s never constant. It runs in intervals.
This classic tart pairs wonderfully with a good afternoon English tea, an afternoon goûter, or can be enjoyed simply as a fresh dessert completing a good family meal – a classic.
Ama insists that the key component of an excellent lemon filling is the freshest of eggs. Heirloom eggs. If you have in your pantry, at this moment, all-purpose flower, sugar, eggs and lemons, you’re set to prepare this classic tart and invite everyone to join you in the kitchen. A Happy moment. Simple. Delicious. Refreshing.
Enjoy it with your little ones. I did it with mine too.
- 1½ cups plain (all-purpose) flour
- 125g chilled butter, cut into cubes
- ½ cup icing (confectioner’s) sugar, plus extra, for dusting
- 3 egg yolks
- 1 tablespoon iced water
- Lemon filling
- 1 cup half and half cream
- 2 eggs
- 3 egg yolks, extra
- ½ cup fine sugar
- ½ cup lemon juice
- Place the flour, butter and icing sugar in the bowl of a food processor and process until mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and process to combine. Add the iced water and process until the dough just comes together. Turn dough out onto a lightly floured surface and gently bring together to form a ball. Flatten into a disk, wrap in plastic wrap and refrigerate for 1 hour. Preheat oven to 180ºC (350ºF). Roll the pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Line an 11cm x 34cm lightly greased loose-bottomed tart tin with the pastry, trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper and fill with baking weights. Bake for 15 minutes, remove the paper and weights and bake for a further 10 minutes or until the pastry is light golden. Reduce temperature to 140ºC (275ºF). To make the lemon filling, place the cream, eggs, extra yolks, sugar and lemon juice in a bowl and whisk to combine. Strain through a sieve and pour into the tart shell. Bake for 30–35 minutes or until just set. Allow to cool and refrigerate until completely set. Dust with icing sugar to serve. Serves 4–6.