Heading to the kitchen this evening? On a beautiful summers evening remember that lemons don’t just make lemonade! Our friends at Konditor & Cook are sharing some of their yummiest recipes with us.
BTW don’t forget to check out their sessions at their London Cake School, they’ve sessions for young cooks which are terrific.
Konditor and Cooke Luscious Lemon Tart
For the sweet pastry
50g caster sugar
1 medium egg yolk
100g salted butter, cut into cubes
150g plain flour
For the filling
The grated zest of 1 unwaxed lemon
4 egg yolks (whites keep in the fridge for a week or can be frozen)
140g caster sugar
100ml lemon juice
160ml double cream
1 tbsp icing sugar
To make the pastry, put the sugar and egg yolk in a mixing bowl, combine briefly with a wooden spoon, then add the butter. Blend using the spoon or your fingers until they come together. You can also do this in a freestanding electric mixer. Sift in the flour and quickly work everything into a dough. Shape into a flat slab, wrap in cling film and chill for an hour. The pastry will keep in the fridge for five days and can also be frozen.
Roll out the pastry on a lightly floured surface to 3-4mm thick and use to line a 25cm loose-bottomed tart tin. Trim excess pastry and chill the pastry case for 30 minutes. Heat the oven to 180C/gas mark 4.
Line the pastry case with aluminium foil, draping it over the edges a little, and fill it with baking beans or rice. Bake blind for 15 minutes, then remove from the oven and leave to stand for five minutes. Lift out the foil with the beans or rice and return the pastry case to the oven for five minutes, until light brown. Remove from the oven and set aside. Turn the oven temperature down to 165C/gas mark 3.
Sprinkle the lemon zest over the base of the pastry case. Put the eggs, egg yolks and caster sugar into a bowl and beat briefly using a handheld electric mixer. Add the lemon juice and mix well.
In a separate bowl, very softly whip the double cream until it just starts to thicken but is still quite runny. Whisk the egg and lemon mixture into the cream. Pour into the pastry case and bake for about 35 minutes, until light golden. The tart top must not crack – that is a sign it is overcooked. Leave to cool.
Dust the tart with icing sugar just before serving. For a decorative flourish, cut a few strips of cardboard into irregular strips, then lay them in a criss-cross pattern on top of the tart before dusting with icing sugar.