Classic Lemon tart

Try this amazing lemon tart, evolved from Dawson's time at Le Gavroche and the River Cafe
By Arthur Potts Dawson
Classic Lemon tart
  • Rating:
  • Serves: 8
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes plus 1 hour chilling
  • Effort: medium


For the pâte sablée

  • 250 g plain flour
  • 200 g unsalted butter, cut into dice
  • 100 g icing sugar, sifted
  • pinch of sea salt
  • 2 egg yolks
  • 1 drop vanilla extract, optional

For the lemon filling

  • 7 eggs
  • 7 egg yolks
  • 320 ml freshly squeezed lemon juice
  • zest of 5 lemons
  • 375 g caster sugar
  • 320 g unsalted butter

To serve

  • 50 g icing sugar
  • crème fraîche


For the pate sablee:
1. Sift the flour into a bowl and add the diced butter. Mix with your fingertips until you achieve a sandy texture. Do not overwork.

2. Sift in the icing sugar, add salt and mix with the fingertips.

3. Add the egg yolks and mix well using a fork, until the the mixture comes together as a dough.

4. Add the extract, if using, and knead 2-3 times.

5. Wrap in cling film and put in the fridge for 1 hour.

6. Preheat oven to 150C/gas mark 2. Line an 8 1/2 inch flan ring.

7. Grate the pastry into the case and press it down to form a base. Blind bake for 15 minutes or until golden.

For the filling:
1. In a pan over low heat, cook the eggs, yolks, lemon, sugar and zest until it starts to thicken. Slowly beat in the butter.

2. Pour the mix into the case and leave to set at room temperature.

3. Sprinkle with sifted icing sugar and glaze under a grill. Serve with the creme fraiche.

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