Lemon Tart with Raspberry Sorbet and Lemon Textures
This is our classic lemon tart recipe. Follow it and you’ll have a cracking end to your evening.
Makes 1 whole tart
For the sweet short crust pastry
250g plain flour
65g icing sugar
A pinch of salt
150g cold, unsalted butter, cut into cubes
3 free-range egg yolk
2–3 (roughly) tablespoons cold milk
5 large lemons
4 large free-range eggs and 4 egg yolks
250g caster sugar
150ml double cream
400 ml Raspberry Puree
100 ml Stock Syrup
30 ml Glucose
Lemon Juice and Zest
For best result, make the sorbet the day before.
Bring stock syrup to the boil, add in the glucose, then add to raspberry purée and adjust with lemon juice and zest. Freeze in container overnight.
To make the pastry:
- Sift the flour, icing sugar and salt into a bowl.
- Add the butter and rub until the mixture resembles breadcrumbs.
- Add the egg yolk and just enough milk or water to bring the mix together into large clumps.
- Wrap in cling film and chill for 30 minutes.
- Preheat oven to 180° C.
- Roll out the pastry fairly thinly and use it to line a 24cm tart tin, letting the excess hang over the sides.
- Line with baking parchment and ceramic baking beans.
- Bake for 15 minutes.
- Remove the parchment and beans and bake for another 10 minutes until the pastry looks crispy, and very lightly golden.
- Remove from oven, trim the excess pastry from the sides.
- Reduce the oven setting to 150° C (Gas 2).
For the filling:
- Finely grate the zest from 3 lemons. You need at least 200ml of lemon juice, so measure it.
- Whisk the eggs, egg yolks and sugar together in a bowl until well blended, then stir in the lemon zest and juice.
- Strain the filling into a clean bowl, skim off any surface froth, and stir in the cream until well combined and pour into baked pastry.
- Bake for 30–35 minutes, or until barely set, with a slight wobble in the centre.