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Lemon Tart

Makes 1 Lemon Tart

The creamy, tangy, zesty experience of a lemon tart makes it one of the great classic chilled deserts.

Free from Soya, Nuts
Vegetarian, Organic

Ingredients

Change Quantities:
  • SWEET PASTRY
  • 150g Doves Farm Organic Plain White Flour
  • 75g butter, softened
  • 75g caster sugar
  • 3 egg yolks
  • LEMON FILLING
  • 3 lemons
  • 3 eggs
  • 175g caster sugar
  • 125ml double cream
  • 1 tbsp icing sugar

Sweet Pastry

  1. Rub some butter around the inside of a 23cm/9” tart or flan dish and pre-heat the oven.
  2. Put the flour and butter into a large bowl. Use a fork or pastry blender to work them together until the mixture resembles fine breadcrumbs.
  3. Stir in the sugar.
  4. Add the egg yolks and stir well.
  5. Using your hands gather the mix together to form a smooth ball of pastry dough.

Blind Baking

  1. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
  2. Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish, OR simply press it into the baking dish using your fingers.
  3. Cut away any pastry that hangs over the edge of the dish.
  4. Prick the pastry all over with a fork.
  5. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
  6. Scatter ceramic baking beans (or rice or flour) over the parchment, spreading them all over the surface.
  7. Bake for 10-12 minutes.
  8. Remove from the oven and carefully lift the parchment and contents off the pastry.
  9. Return the pastry to the oven and cook for a further 4-5 minutes without browning too much.
  10. Take the dish out of the oven and gently remove the warm pastry case out of the dish and leave it to cool.

Lemon Filling

  1. Reduce the oven temperature to 150°C, Fan 130°C, 300°F, Gas 2.
  2. If making the lemon topping take strips of zest from the lemons. Squeeze the juice.
  3. Break the eggs into a mixing bowl and beat them together.
  4. Add the caster sugar and lemon juice and whisk until well combined.
  5. Stir in the cream.
  6. Pour the mixture through a sieve into the pastry case.
  7. Bake for 25-28 minutes. The filling should be just wobbly and will set as the tart cools.
  8. Chill the tart and dust the edges with sieved icing sugar before serving.

Equipment

23cm/9” Tart or flan dish, 2 cups ceramic baking beans, rice or flour, saucepan, pastry blender and mixing bowl

Temperature

Blind Baking  190°C, Fan 170°C, 375°F, Gas 5

Lemon Tart 150°C, Fan 130°C, 300°F, Gas 2 

Cooking time

Blind bake 10-12 minutes + 4-5 minutes and Lemon Tart 25-28 minutes

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Ingredients

Change Quantities:
  • SWEET PASTRY
  • 150g Doves Farm Organic Plain White Flour
  • 75g butter, softened
  • 75g caster sugar
  • 3 egg yolks
  • LEMON FILLING
  • 3 lemons
  • 3 eggs
  • 175g caster sugar
  • 125ml double cream
  • 1 tbsp icing sugar

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