lemon tart

recipe by Oliver Bacon-Hilton

lemon tart


Chef’s note: 

Serves 8-10
Oliver Bacon-Hilton, Titchwell Manor’s Head Chef, shares his delicious lemon tart recipe. 


for the lemon tart mix

for the sweet pastry


  1. First, make the lemon tart mix. Whisk everything together and leave for two minutes. Then, with a small ladle or spoon, skim off the pale layer on top of the mixture. This will ensure you have a lovely shiny finish on your tart. Chill the mix in the fridge, ideally for at least 12 hours before using.

  2. When you are ready to make the tart, make your pastry. Rub the flour and butter together in a bowl with your fingers until it resembles breadcrumbs. Sieve the icing sugar into the bowl and mix well.

  3. Beat the eggs and salt together. With a wooden spoon/spatula, mix the eggs with your breadcrumb mixture to bind the mix.

  4. Tip the bowl out onto a lightly floured surface and knead the dough for 30 seconds, being careful not to overwork it.

  5. Flatten the dough slightly – this way, when you come to roll it out, it won’t crack and will be easier to work with. Place in clingfilm and refrigerate for an hour to rest.

  6. When ready to bake your tart, pre-heat the oven to 170°C/gas mark 3.

  7. Roll out your pastry on a lightly floured surface to the thickness of a pound coin. Place the pastry into your desired tart case, making sure to press into all the corners and shape of your case.

  8. Lay a sheet of greaseproof paper into your pastry tart case and add baking beans/rice.

  9. Bake in the oven for 10-12 minutes.

  10. While it is baking, gently heat your lemon tart mixture in a pan to no more than 37°C. Strain the mixture through a sieve into a pouring jug to remove the lemon zest and to ensure a smooth finish.

  11. Remove the case from the oven, remove the baking beans and parchment, and return to the oven for a further three minutes. This will prevent a soggy bottom. Turn the heat down to 110°C/gas mark ¼.

  12. Beat the two egg yolks, remove the tart case from the oven, and egg wash the case to help seal the pastry. Return to the oven for another two minutes before repeating this process once more.

  13. Pour your strained, warm lemon tart mixture into the baked tart case. Put the lemon tart in the oven and gently close the door.

  14. Bake for around 35-45 minutes – you want the lemon mixture just set when you shake the tart.

  15. Set aside and leave to cook. Then trim any excess pastry so the tart will come away from the case; I like to use a vegetable peeler.

  16. Serve with seasonal berries and crème fraîche ice cream.

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