Caster Sugar
The fine crystal of Chelsea...
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Desserts
French Lemon Tart
30 mins
35 mins
Moderate
12
Those who have made this lemon tart claim it's the best ever. Try it for yourself and decide!
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- Ingredients
- Method
Ingredients
- Pastry
- 1 ½ cups flour
- ½ cup Chelsea Icing Sugar
- 125g butter, chilled and cubed
- finely grated rind 2 lemons
- 1 egg yolk
- 1 tablespoon iced water
Filling
- 5 eggs
- ½ cup Chelsea Caster Sugar
- ¾ cup cream
- ½ cup lemon juice (about 2 lemons)
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
31
What did you think of this recipe?
Rhonda
Average! Taking a long time to set!
1
Kaye Jurgeleit
A great lemon tart
5
N
I had a bit of trouble when adding the lemon as the mixture curdled, my advice pour combined mixture through a sieve or add lemon very slowly when combining.
3
Maria
The tart is just great and easy to do! Turned out to have a lot of taste and the texture is awesome.
5
Lisa
Easy to make and great taste! Was a hit at my last dinner party, served with whipped cream and fresh zest grated on top, yum.
5
Paula & Gavin
Fantastic tart and v easy to make - turned out perfectly first time - thank you Chelsea ☺️
5
(*_*)
Absolutely amazing!!! Really easy and tasty.
5
Ava g
it was ok it wasent that devine.From Ava G
2
jason
Great recipe!
5
1658352454
Definitely the best lemon tart I've made...delicious...I do cheat and use premade pastry but its a perfect tart
5
Method
To prepare the pastry, place the flour and icing sugar in a food processor and mix for a few seconds.
Add the butter in small cubes and process until the mixture resembles breadcrumbs.
Add the rind, egg yolk and iced water and process for a few seconds.
Tip the mixture onto a sheet of plastic film and gather into a ball. Refrigerate for 20 minutes.
Roll out the pastry to about 5-7mm thickness and line a 23-25cm removable bottom flan dish and trim excess pastry with a sharp knife.
Place a sheet of baking paper over the pastry, lightly push into pastry and fill with baking beans or uncooked rice.
Preheat the oven to 200ºC. Bake the flan for 10 minutes. Carefully remove the baking paper and beans and continue cooking for another 5 minutes, until golden.
To make the filling, beat the eggs and sugar in a bowl until frothy and the sugar begins to dissolve. Beat in the cream, until just mixed. Add the lemon juice. Pour into the cooked pastry shell and bake at 180ºC for 20-25 minutes or until the filling is set. Cool then refrigerate.
Serve with whipped cream, yoghurt or French Vanilla ice-cream.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
31
What did you think of this recipe?
Rhonda
Average! Taking a long time to set!
1
Kaye Jurgeleit
A great lemon tart
5
N
I had a bit of trouble when adding the lemon as the mixture curdled, my advice pour combined mixture through a sieve or add lemon very slowly when combining.
3
Maria
The tart is just great and easy to do! Turned out to have a lot of taste and the texture is awesome.
5
Lisa
Easy to make and great taste! Was a hit at my last dinner party, served with whipped cream and fresh zest grated on top, yum.
5
Paula & Gavin
Fantastic tart and v easy to make - turned out perfectly first time - thank you Chelsea ☺️
5
(*_*)
Absolutely amazing!!! Really easy and tasty.
5
Ava g
it was ok it wasent that devine.From Ava G
2
jason
Great recipe!
5
1658352454
Definitely the best lemon tart I've made...delicious...I do cheat and use premade pastry but its a perfect tart
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
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To serve
- 2 bananas, sliced
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- 1 ½ cups Chelsea Icing Sugar (225g)
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learn about baking
How to Choose SugarFor Baking?
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