Light, refreshing and citrusy, this baked lemon tart will have everyone back for seconds! This timeless Lemon Tart recipe is shared by home baker Steph and it's one of the best. Having a strong influence from a Eurasian and Peranakan background, she believes that what's most important is not the number of ingredients but creating dishes with your heart. Home baker turned baking instructor, Steph sells her bakes and also conducts baking classes at Winter Sage.
The lemon tart is zesty, creamy and light - it is completely heavenly! Best thing is that it's simple to make and you can make it ahead of time for parties or gatherings.
This could probably the simplest recipe to make the perfect Lemon Tart. For starters to make the crust, we're using Kenwood Chef XL Titanium stand mixer.
This stand mixer is the most ideal for home cooks and bakers or who love to explore different techniques in creating a dish. The unique folding function helps to mix ingredients well without losing air and the different varieties of speed allow you to be in control.
This stand mixer also has a spotlight function that illuminates the mixing bowl for you to view the process better.
Place flour, butter and icing sugar into the mixing bowl and mix till ingredients are well combined. Add in egg yolks one by one. Next, add in water slowly until the dough becomes a doughy texture.
On a flat surface, sprinkle flour and knead the dough for 30 seconds. Place the dough in a cling wrap and chill for 30 minutes. Remove dough from the chiller, roll out the dough and line it over a pie tin. Trim the excess dough and prick holes onto the base with a fork. Next, chill it for another 30 minutes and it's ready to be baked. Place parchment paper and rice grains over the tin. Transfer to the oven and bake for 10 minutes, remove paper and rice grains and continue baking for another 15 minutes. This process is called blind-baking also known as pre-baking and prevents the pastry from becoming soggy after the filling is added.
Place parchment paper and rice grains over the tin. Transfer to the oven and bake for 10 minutes, remove paper and rice grains and continue baking for another 15 minutes. This process is called blind-baking also known as pre-baking and prevents the pastry from becoming soggy after the filling is added.
For the lemon filling, we're using a double boiling technique called bain-marie. It is an easy method that gives you a smooth consistency for the lemon filling. In this process, a pot is filled with water and when it is heated a cloth is placed in the middle. Next, a smaller pot is placed on the cloth. Pour in eggs, sugar and whisk over low heat. When the mixture thickens, pour it over a sift to remove clumps. Add in butter and stir till soft and creamy. Lastly, add in the lemon zest and fill it in the pastry case. Garnish with fresh flowers and sprinkle some icing sugar.
Delicate in flavour, the lemon zest adds just the right amount of tang to this classic timeless lemon tart! This treat is perfect for entertaining, gatherings and well we wouldn't mind having one all to ourselves.
Have a recipe that you would love to share with us? Send it to us at https://www.sharefood.sg/submit-recipe/!
Grab the full recipe below now!
|5 pax||1hr 15 minutes|
|1hr 15 minutes|
Light, refreshing and citrusy, this baked lemon tart will have everyone back for seconds! This timeless Lemon Tart recipe is shared by home cook Steph and it's one of the best. The lemon tart is zesty, creamy and light - it is completely heavenly!
- 250 g plain flour
- 125 g cold salted butter cut into cubes
- 3 egg yolks
- 15 ml water
- 75 g icing sugar
- 133 g sugar
- 133 g eggs
- 114 g lemon juice freshly squeezed
- 200 g cold butter cut into cubes
- 3 lemons extract zest
- icing sugar
- Fresh edible flowers rinsed in vegetables/fruits wash and dry
- stand mixer
- rolling pin
- pie tin approx. 9 ½ x 4 inches
- In the stand mixer, place flour, butter and icing sugar. Attach the beater and mix on low speed till it looks like rough breadcrumbs.
- Add in the egg yolks one by one.
- Next add in 1 to 3 tsp of water gradually till dough comes together.
- Wrap the dough in cling wrap and transfer it to the chiller. Chill for 30 minutes.
- Remove the tart from the chiller and unwrap the dough. Place another layer of cling wrap on it and roll into oblong shape.
- Transfer the dough into the pine tin (approx. 9 ½ x 4 inches), press gently to mould the dough to shape of the tin. Remove excess dough.
- Prick the pastry base with a fork and chill for 30 minutes.
- Fill a frying pan with water. Submerge a piece of folded tablecloth in the middle of the pan. Heat up the water till it simmers and place a saucepan on the cloth.
- Pour in egg and sugar, whisk gently for 2 minutes till sugar fully dissolves. Whisk over low heat. As there is no direct contact with the heat, it prevents the eggs from curdling.
- Add in lemon juice, stir continuously using a spatula to prevent curdling. If you're using a whisk it will incorporate air into the curd and reduce the lifespan of the curd. It will take 30 minutes for the mixture to thicken. The mixture is at the perfect consistency when you use a spatula to part it in the middle and the mixture stays for a while.
- Sieve the lemon curd into a bowl to remove clumps.
- Add in butter and stir till mixture is smooth and creamy. For this step, the butter used can be softened to room temperature but not melted.
- Add in lemon zest, stir well and set aside.
- Preheat the oven to 160 degree Celsius.
- Place parchment paper over the tart and spread rice grains over it.
- Place in the middle tray and bake for 10 minutes. Remove the paper and rice grains, continue to bake for another 15 minutes till the tart is golden brown and dry.
- Remove from the oven and transfer it to cool on a wire rack.
- Spread the cooled lemon curd into the pastry case. Garnish with icing sugar, flowers and it is ready to be served.
Don’t forget to like and subscribe to Share Food Singapore!