Rich and tangy, this is a perfect, ELEGANT DESSERT for festive entertaining …
1 hr preparation time. 1 hr refrigeration time. 30 mins freezing time. 40 mins cooking time
For the pastry:
175g plain flour
1 pinch salt
75g unsalted butter, softened
50g icing sugar
1 egg yolk, lightly beaten with 1 tbsp of water
For the lemon filling:
5 egg yolks
150g caster sugar
Grated zest and juice of 5 lemons
175ml thin (pouring/ whipping) cream
2 tbsp mascarpone cheese
Make the pastry. Place the flour and salt into a large mixing bowl with the butter and work them together with your fingertips until you have a mixture that looks like breadcrumbs. Sift the icing sugar and combine it with this mixture, then add the beaten egg yolk.
Shape into a ball of dough and wrap it in plastic wrap. Let it rest for one hour in the fridge.
Meanwhile, make the lemon filling. Lightly beat the egg yolks with the sugar in a mixing bowl. Don’t over-whisk, as the mixture might thicken. Add the lemon zest and juice, then add the cream and mascarpone. Whisk well.
Roll out the pastry and use it to line a round tart tin with a diameter of 22cm (8½ inches) and a depth of 4cm (1½ inches).
Prick the base with a fork and let it rest in the freezer for 30 minutes. Preheat the oven to 190°C (375°F/gas 5).
Cover the base with baking paper and place pastry weights on top (ceramic beads or dry beans). Blind bake the tart case for 20 minutes. Take the tin out of the oven and lower the temperature to 150°C (300°F/gas 2).
Fill the tart case with the lemon filling, then bake for about 30 minutes, until the cream looks like it has just set. Take the tart out of the oven and let it cool for 20 minutes, if you’d like to serve it warm. Otherwise, place it in the fridge so it cools down completely. You can serve it dusted with icing sugar with whipped cream alongside.
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