Prep 1 hr
Cook 36 hrs
For years my mother has been raving about a Lemon Tart she often buys from a famous bakery chain. I did some research and the bakery unofficially released a rare recipe book a decade ago. There are only a few in existence and not even the owner has a copy. The measurements are evidence. (NOTE - lemon mixture is best prepared 24 hours before it is required).
- 4 lemons
- 9 large eggs
- 375 g sugar
- 300 ml heavy cream
- 50 g icing sugar (confectioners' sugar)
- 264 g plain flour
- 108 g icing sugar (confectioners' sugar)
- 1⁄2 pinch salt
- 217 g unsalted butter, softened
- 2 large egg yolks
- Lemon Mixture
- Finely grate the lemons, and then juice them.
- Break the 9 eggs into a large bowl and add the sugar (both) and mix well until light and frothy. Mix in the lemon juice and zest and the cream and refrigerate for up to 24 hours. (The mix is best prepared a day before it is required).
- Sablé pastry.
- Using an electric mixer with a paddle, mix the PASTRY dry ingredients and add the butter in pieces, then slowly add the egg yolks. When the pastry comes together, remove from the bowl.
- Divide the pastry into workable amounts. Cover with plastic wrap and chill to a workable temperature. (Note: This pastry can be frozen).
- The Pie Itself.
- Preheat the oven to 180°C (360°F).
- Roll the pastry out to 5mm thickness and butter a 20cm x 5cm 8 x 2-inch flat tin. Line the tin with the pastry and then line the pastry with aluminium foil. Fill with pastry weights or beans and bake blind for 20 minutes or until the pastry is golden brown in colour. Allow to cool.
- Pour the lemon mixture into the cooled pastry case, leaving a 3-5mm space from top and bake at 180°C (360°F) for 1 hour or until set. The tart should not soufflé or have a domed top, and should be just set when shaken.
- Leave the tart to cool for at least 4 hours before removing the ring. Dust with icing sugar before serving.