Zia Tata's Lemon Tart

Serves: 10people

Cooking: 50-60min

(Allow 4 hours for pastry to rest in the fridge)

Difficulty: medium

lemon tart

If the Caprese cake is my mum’s signature cake for our birthdays, this mouthwatering lemon tart is my aunt Tata’s. Legend has it that this recipe was passed on from my uncle who lives in London to my aunt, but since I was a kid this has been her cake

This cake requires some patience, but the result is just delicious so let’s bake!

Mamma Flora’s Tip: The oven temperature might be adjusted depending on your oven. If yours is “weak”, you might need to cook the tart for longer

Prepare the cake the day before for maximum deliciousness

Ingredients:

Pastry:

  • 250gr flour
  • 200gr butter
  • 100gr icing sugar
  • 2 yolks
  • Pinch of salt

Filling:

  • 200gr sugar
  • 125gr cream (to whip)
  • 4eggs
  • 2 ½ lemons
dough-pastry-lemon-eggs-cream

Tools:

  • 2 medium size bowls
  • baking paper
  • foil
  • 1 big cake pan (35cm) or 2 smaller ones
  • electric whisker

Method:

Pastry:

  • In a bowl put the butter cut in smaller pieces and add the rest of the ingredients
  • With your hands transform the ingredients in a smooth ball, it should take you max 10min.
  • Put in the fridge covered with foil for 4hours

 

  • Once the 4hours have passed, preheat the oven at 150°C, with your hands flatten the pastry on the tray to about the thickness of a £1 coin
  • Line the tart with baking paper and fill with rice or dried beans, then bake it for 15-20min at 150°C
  • Take the tart out and remove the baking paper, bake again for 15min until it becomes golden and harder at touch
pastry-tray

 

While it bakes, let’s prepare the filling:

  • Whip the cream and put aside
  • Grate the lemons and squeeze them, we will use them in the next step
  • In a bowl put the eggs, sugar, the zest grated and the juice of the lemons, mix everything together and add the whipped cream, mix again to have a smooth cream 
  • Pour the filling in the tart we baked before and bake again for 30min at 120-130°C
  • Check the result by delicately touching the surface, if it’s still very soft you need to bake for longer
  • Once ready, take the tart out of the oven and wait that it cools. Put in the fridge for few hours, if eaten the day after it’s even tastier!