The dish with the lemons // Authentic lemon tart recipe which strikes the perfect balance

I love a good lemon tart, yet they're so hard to find. Most of the time you're either left gasping for a water bottle due to sugar overload or they've gone the other way and probably forgotten the sugar. My recipe is tried and tested so you'll be sure you're in for a treat.

The trick to getting this right is getting the filling flavour spot on. Trust me, I've had a tonne of these and they slap.

"Best dessert ever besides tiramisu" - Me

Ingredients (Serves 2)

For the Tart Crust:

• 200g plain flour

• 100g unsalted butter, cold and cubed

• 50g icing sugar

• 1 large egg yolk

• Zest of 1 lemon

For the Lemon Filling:

• 3 large eggs

• 150g granulated sugar

• 150ml freshly squeezed lemon juice

(about 4-5 lemons)

• Zest of 2 lemons

• 100g unsalted butter, cubed

For Garnish (optional):

• Icing sugar, for dusting

• Whipped cream

Instructions:

1. Prepare the Tart Crust:

• In a large bowl, mix the flour, icing sugar, and lemon zest.

• Add the cold butter and rub it into the flour mixture until it resembles fine breadcrumbs.

• Add the egg yolk and gently knead until the dough comes together.

• Shape the dough into a disc, wrap it in cling film, and refrigerate for 30 minutes.

2. Preheat and Prepare:

• Preheat your oven to 180°C or 160°C for fan-assisted ovens.

• Roll out the chilled dough on a floured surface and line a 9-inch tart tin. Prick the base with a fork and chill for another 15 minutes.

3. Blind Bake the Crust:

• Line the chilled crust with parchment paper and fill it with baking beans or rice.

• Bake in the preheated oven for about 15 minutes, then remove the parchment paper and beans and bake for an additional 10 minutes until golden.

4. Prepare the Lemon Filling:

• In a heatproof bowl, whisk together the eggs and granulated sugar until well combined.

• Add the lemon juice and zest, then place the bowl over a pot of simmering water (double boiler).

• Stir constantly with a wooden spoon until the mixture thickens enough to coat the back of the spoon.

5. Incorporate Butter and Fill the Tart:

• Remove the bowl from the heat and gradually whisk in the cubed butter until the mixture is smooth and glossy.

• Pour the lemon filling into the baked tart crust and spread it evenly.

6. Bake and Cool:

• Bake the tart in the preheated oven for 10-12 minutes until the filling is just set.

• Remove from the oven and allow the tart to cool completely on a wire rack.

7. Garnish and Serve:

• Once the tart has cooled, you can dust it with icing sugar for a decorative touch.

• Optionally, serve each slice with a dollop of whipped cream or some lemon infused cream if you want to be extra....

Top Tips:

• When making the tart crust, keep the butter as cold as possible for a flaky texture.

• Use a microplane or fine grater to zest the lemons for maximum flavour.

• Be patient while whisking the lemon filling over the double boiler, as this ensures a smooth and velvety texture.

• Do not overbake the tart; it should have a slight wobble in the center when you take it out of the oven.

• Allow the tart to cool completely before slicing, as this helps the filling set properly.

• For the perfect balance of sweet and tart, you can adjust the sugar and lemon juice quantities according to your preference.

Enjoy your delicious and authentic Italian Lemon Tart with the ideal sweet-tart balance!

Ciao

The Flaky Boy