November 21, 2015 by dgarnett2013
Lemon Tart: River Cafe Cook Book (Blue Book) by Rose Gray and Ruth Rogers
30cm tart tin
- 350g plain flour
- a pinch of salt
- 225g unsalted butter
- 100g caster sugar
- 3 large egg yolks
- finely grated zest and juice of 7 lemons
- 350g caster sugar
- 6 whole eggs
- 9 egg yolks
- 300g unsalted butter, softened
For the pastry: pulse the flour and butter together in a food processor until the mixture resembles coarse breadcrumbs.
Add the sugar, salt and egg yolks and pulse until the mixture just leaves the sides of the bowl. Form into a ball, wrap in greaseproof paper and chill for at least an hour.
Using the largest holes on the side of a cheese grater, coarsely grate the pastry into a 30cm fluted, loose-bottomed tart tin. Working very quickly to keep the pastry cold, press it evenly into the sides and base of the tin.
Return to the fridge for half an hour.
Preheat the oven to 180℃ and blind bake the pastry case for 20 mins, then leave to cool.
Meanwhile, make the filling: Put all the ingredients except the butter in a large saucepan over a very low heat, and whisk until the eggs have broken up and the sugar has dissolved.
Add half the butter and continue to whisk. At this point the eggs will start to cook and the mixture will coat the back of a spoon.
Add the remaining butter and continue stirring until the mixture becomes very thick.
It is important to continue whisking throughout the cooking process to prevent the mixtures from curdling.
Remove from the heat, place on a cold surface and continue to whisk until lukewarm.
Raise the oven temperature to 230℃.
Spoon the lemon filling into the pastry base and bake until the top is brown This should take about 8 – 12 minutes. Watch it!
Made for lunch at Rose and Tom’s with Tracy and Carrie, the day Rose had her hair cut and braided.