Pies & tarts · Original adaptation
Bright Lemon Tart Recipe
A crisp sweet pastry case filled with a smooth, sharp lemon custard for a manageable version of the tart technical.
Inspired by The Great British Bake Off, Season 2, Episode 2
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Bake it at home
Bright Lemon Tart
- Prep
- 35 min
- Bake
- 42 min
- Total
- 1 hr 17 min
- Makes
- One 23 cm tart, serving 8
Ingredients
- 225 g plain flour
- 125 g cold unsalted butter, cubed
- 50 g icing sugar
- 1 large egg
- 4 large eggs
- 150 g caster sugar
- 150 ml double cream
- Finely grated zest and 120 ml juice of 3 lemons
Method
Rub the butter into the flour and icing sugar, then mix in the egg to form a dough. Flatten, wrap, and chill for 30 minutes.
Heat the oven to 190 C, or 170 C fan. Roll the pastry into a 23 cm tart pan, prick the base, and chill for 15 minutes.
Line with paper and baking beans, bake for 15 minutes, remove the beans, and bake for 8 minutes more. Reduce the oven to 150 C, or 130 C fan.
Whisk the eggs, sugar, cream, lemon zest, and juice without creating excessive foam. Pour into the warm case.
Bake for 17 to 19 minutes, until the edge is set and the center still trembles. Cool before slicing.
From the episode
Tarts
This adaptation starts from the episode's tarts brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
