Inspired by Menton's Lemon Festival coming up, for this week's recipe we choose the Menton lemon tart, a classic lemon tart with a wonderful balance of lemons and a crispy sweet base.
Ingredients:
For the pastry
- 250g plain flour
- 20g sugar
- 175g butter cut in small cubes
- 1 egg
- 2-3 teaspoons of Menton lemon zest and water
For the lemon filling
- 2 eggs
- 100g sugar
- 150ml double cream
- juice and zest of 3 Menton lemons
- 50g butter
Directions:
To make the pastry mix the flour and butter, mix in the sugar then add the eggs and water and combine until the ingredients form a ball of dough. Knead lightly until smooth then wrap and refrigerate for at least 40 minutes. Then roll out the pastry into a large (25cm) tart tin then refrigerate again. Pre-heat the oven to 180℃.
Mix the sugar with the eggs, cream, lemon zest and juice into a bowl and whisk until creamy. Melt the butter and add to the lemon mixture and mix thoroughly. Take the tart tin with pastry out of the fridge and pour in the mixture on it. Bake the tart for 15 minutes then reduce the oven to 160℃ and continue cooking for approximately 20 minutes. Let the tart rest for about an hour before savoring.
International editions: