Greggs Tangy Lemon Tart Recipes

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TANGY LEMON TART



Tangy Lemon Tart image

A mouth-watering dessert that my Mum makes to perfection, with perfect pastry and the smoothest lemon filling.

Provided by Ozzy5223

Categories     Tarts

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

175 g plain flour
1 pinch salt
75 g icing sugar
90 g very cold butter, cubed
1 egg yolk
2 tablespoons cold water
4 free range eggs
175 g golden caster sugar
2 lemons, zest of, finely grated
100 ml lemon juice, approx 3 juicy lemons
100 ml heavy cream

Steps:

  • Mix the egg yolk with the cold water.
  • Preheat a baking sheet in the oven at 190C, 375°F.
  • Rub the flour, salt, sugar and butter between your fingers until it resembles very fine breadcrumbs.
  • Add egg yolk mixture and stir into the pastry mixture with a fork, stop when the pastry begins to come together.
  • Turn out onto a floured surface and knead for a few seconds.
  • Roll the pastry out to 0.5cm thick and fit into a loose-bottomed 24cm fluted tart tin.
  • Trim excess pastry, leaving a 1cm border.
  • Chill in the freezer for 10 minutes, then line with baking paper and fill with baking beans.
  • Cook the heated baking sheet for 10 minutes, remove paper and beans, trim edges again and cook for a further 8-10 minutes.
  • then remove from the oven.
  • Reduce the oven temperature to 160C, 325°F.
  • Make the filling by whisking the eggs and sugar together, stir in the zest, lemon juice and double cream.
  • Transfer the mixture to a jug and carefully pour it into the pastry case. Bake for 35-40 minutes.
  • The tart is ready when the lemon cream filling is almost set, but still wobbles very slightly.
  • Cool completely on a wire rack and then remove it from the tin. As the tart cools, the filling will set perfectly.
  • Dust with icing sugar and serve with crème fraiche and fresh berries.

Nutrition Facts : Calories 390.3, Fat 16.9, SaturatedFat 9.6, Cholesterol 170.4, Sodium 125.3, Carbohydrate 54, Fiber 0.8, Sugar 31.7, Protein 6.7

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