Lemon tart
In nineteenth-century France, the lemon tart was so revered that it was served to the King as a symbol of wealth and goodness. It is relatively simple to make and so worth it for the zesty lemon tang and creamy custard - a delicious sweet and sour experience that cannot fail to delight your guests. Perhaps this is why it has always been one of the most popular recipes on my website.
- Time: 95 min
- Servings: 4
Source: Raymond Blanc OBE
Ingredients
- unsalted butter, at room temperature, diced
- icing sugar, sifted, plus extra for dusting
- egg yolks
- plain flour
- water
- medium organic or free range eggs
- caster sugar
- lemon juice
- lemon zest, finely grated
- double cream