As a child I never liked lemons. Just too lemony for me. This phase hold on very long and lasted til about a year ago when I suddenly craved everything lemony… (Was this when Anna made tarte au citron meringué?)
Since then, I’ve wanted to make a lemon tart, but I never found a good recipe. They were either too boring (no special filling), too complicated (more than 20 ingredients for a tart: NO!) or just didn’t inspire me. Then one week when going through old stuff in order to get rid of some things before moving, I found some pages I had ripped out of an Asda magazine. And there it was: The perfect lemon tart recipe – at least on paper.
So here’s what you need for one big tart if you wanna find out if it’s really as good as it sounds on paper:
For the batter:
250 g spelt flour
140 g margarine
2 tablespoons icing sugar
For the cream filling:
4 large eggs
150 g brown sugar
125 ml lemon juice
150 ml crème double (cream with 42% fat)
For the dough, mix all the ingredients and whisk together until you get an even batter. At the end you will need to knead it with your hands. The original recipe for the batter suggests to leave it in the fridge, but we skipped this part.
Roll out the dough on a lightly floured surface, and then lay it into a tart pan (28cm). Press the batter to the pan. Put some baking paper onto the tart dough and weigh it down with baking beans, dry rice or lentils. Blind-bake in the oven at 200° C for 10 minutes.
In the meantime, whisk the eggs and sugar until they are evenly mixed. Add the lemon juice and whisk again. Then leave to stand for about 10 minutes.
Add the cream and stir it in well. Put the mixture into the tart form and bake again for 25 – 30 minutes.
Take out of the oven and let cool down a little bit. Dust with icing sugar. Enjoy!
It really is as good as it sounds on the paper. Simply delicious and not too heavy. A dream! ~Hetty~