The pastry i made last time was to be used for a Whole Lemon Tart but i made way too much so i also froze two balls and used the last of it for a traditional English Custard Tart which ill post soon.
I wanted something summery as the weather was meant to be nice again and so i didn't want anything too heavy. Unfortunately the weather took a turn for the worse but the tart was still great.
1 Partially baked 9 inch tart shell (from the last post)
1 Lemon (around 130g)
300g sugar
1 Large egg
1 Egg yolk
1 1/2 tbsp conflour
115g unsalted butter (melted and cooled)
1. Preheat oven to 165c and place your tart shell on a parchment lined baking sheet.
2. slice lemon into small pieces and remove the seeds. place lemon and sugar into food processor and blend until thoroughly pureed.
3. Using a whisk gently stir in the egg cornflour and butter.
4. Pour filling into the crust.
5. place in oven and bake for 20 mins then increase temperature to 180c for a further 15-20 mins until the filling is bubbling and slightly coloured. leave in the pan for 20 mins and serve when at room temp.
I served this the same day but the little that was left was still good the next. I served it with creme fraiche which worked really well but a raspberry sauce would have gone great i think.
2 comments:
This is similar to an American version, which is called lemon chess pie. I'm going to have a small crop of lemons later in the summer, and I'll try your recipe. Your photograph made me think of the chess pie even before I read the recipe.
A week ago, I prepared the filling by your recipe and used a store-bought pie shell (vanilla wafers, yumm) and the result was extremely gratifying! The vanilla wafer crust absorbed some of the filling which then seemed to crystallize, making the crust almost like candy. Tonight I'm using your tart crust, and am experimenting with the filling using Splenda instead of sugar. It's in the oven now and I'll let you know in a few hours how it has turned out---Claude
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