Lemon tart
Lemon tart
A zingy, fresh, delicious and "easy to make" tart to keep the summer vibes going. Using "ready to fill" pastry cases help reduce time needed in the kitchen and because they taste like they're homemade, its easy to pass them off as your own! This lemon filling is light and refreshing on hot summer days.
Prep time
30
Cook time
45-60
For the lemon filling ingredients
- x Pidy sweet tartlet 28cm : 2
- Leonce Blanc lemon fruit puree : 250g
- caster sugar : 250g
- double cream : 500g
- eggs : 8
For the lemon filling method
- Boil the lemon puree, cream and sugar and leave to cool.
- Once cooled whisk the eggs into the lemon mix and pass through a fine sieve.
- Pour the mixture into the pastry case.
- Cook at 100c until set.
- Leave to cool before garnishing.
- Serving Suggestion;Garnish with fresh mint and raspberries.
- This recipe creates two large tarts that could serve 20 generous portions.
- For more recipes download our pastry collection magazine.
Products from the recipe
Pidy extra large (27.6cm) sweet pastry tarts - 10 pieces
Regular price
£30.92
Sale price
£30.92
Regular price
£30.92
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Caramanfruit lemon ambient fruit puree - 1kg
Regular price
£6.44
Sale price
£6.44
Regular price
£6.44
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