This is my first attempt at Lemon Tart and I will confess that I've cheated and this recipe is from Delia's new cookbook, How to Cheat at Cooking. I'm not going to pretend to enjoy doing my own pastry all the time and I believe in an easy life and buying ready-made pastry is not a "bakers" crime. Pastry chefs train for years to perfect the art of making pastry and more celebrity chefs nowadays are using ready made. In this recipe you buy the M&S all-butter sweet pastry case and then make the filling, bake it, cool it and then chill it. And voila you have a gorgeous Lemon Tart!
I have my in laws over for Sunday lunch tomorrow and I have made this tart for dessert. I will be serving it with Crème fraîche and strawberries.
195g large all-butter sweet pastry case (M&S)
312g jar Tiptree lemon curd (or any good quality lemon curd)
Zest and juice of 1 large lemon
1 egg, beaten
2 tablespoons half-fat crème fraîche
Unrefined icing sugar, for dusting
Pre-heat oven to 170oC/gas 3. In a large bowl, mix together the lemon curd, lemon zest, lemon juice, beaten egg and crème fraîche. Place the pastry case on a baking sheet, pour the lemon filling into the pastry case.
Bake the lemon tart for 20-25 minutes, until it is set and feels springy. Leave tart to cool, then chill in the fridge for 1 ½ hours. Lightly dust with icing sugar. Serve with crème fraîche.