How to make Lemon Tart -

A crunchy tart with lemony filling.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basic Short crust dough, Lemon Juice (नींबु का रस)

Cuisine : British

Course : Desserts


Lemon Tart

Lemon Tart Recipe Card

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British cuisine has always been a multicultural - a pot pourri of eclectic styles.  However Britain's culinary expertise is not new! In the past British cooking was amongst the best in the world.  Traditional British cuisine is substantial, yet simple and wholesome. 
British cuisine today has a variety that wipes off the image of grey boiled meat.   In London especially, one can not only experiment with the best of British, but the best of the world as there are many distinct ethnic cuisines to sample, Chinese, Indian, Italian and Greek restaurants are amongst the most popular.

Prep Time : 41-50 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Lemon Tart Recipe

  • Basic Short crust dough 1 recipe

  • Lemon Juice 4

  • Lemon rind grated 4

  • Egg beaten 6

  • Castor sugar (caster sugar) 1 1/2 cups

  • Unsalted butter 115 grams

Method

Step 1

Preheat oven to 200°C/400°F/Gas Mark 6. Roll out the pastry dough on a lightly floured surface and line a nine-inch tart tin (or six two-inch tartlet tins). Prick pastry all over with a fork.

Step 2

Place in a refrigerator for ten minutes. Blind bake in the preheated oven for ten minutes. For the filling place eggs, caster sugar and butter in a pan and stir over low heat until the sugar has dissolved.

Step 3

Add lemon rind and juice and continue cooking, stirring continuously, until the lemon curd thickens slightly. Pour the mixture into the pastry case and bake for twenty minutes or until the filling is just set.

Step 4

Take the tart tin out of the oven and place on a wire rack to cool. Cut into wedges and serve.

Step 5

Chef's Tip

Step 6

Basic Short Crust Pastry: Place one cup refined flour and sixty grams, chopped, chilled butter in food processor and process until mixture resembles coarse breadcrumbs. While the processor motor is running, add drops of iced water until dough holds together.

Step 7

f not using a processor mix with a knife or a wooden spoon. Or can mix with hands and make dough without kneading much. You will need approximately two and a half tablespoons of water.

Step 8

Press dough into a ball, wrap in a greaseproof paper or plastic wrap and refrigerate for at least thirty minutes before rolling or shaping. This pastry can be stored in refrigerator for two days or in the freezer for up to three months.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.