Lemon tart
Classic lemon tart with a buttery biscuit base and a smooth, tangy lemon cream that is perfectly set. The refreshing and elegant dessert that never fails for any occasion.
Ingredients
- 200 g digestive biscuits
- 80 g unsalted butter, melted
- 1 pinch of fine salt
- 4 medium lemons (zest and juice)
- 180 g white sugar
- 4 large eggs
- 200 ml double cream (35% fat)
- Icing sugar to dust (optional)
- Lemon slices and mint leaves to decorate (optional)
Instructions
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Biscuit base
Blitz the biscuits in a food processor until you have fine crumbs, or place them in a bag and crush with a rolling pin. Mix the crumbs with the melted butter and a pinch of salt until all the biscuit is evenly coated. Press the mixture firmly with the back of a spoon into the base and sides of a 24 cm loose-bottomed tin. Refrigerate for 10 minutes to firm up.
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Bake the base
Preheat the oven to 180 °C (top and bottom heat). Bake the biscuit base for 10-12 minutes until firm and lightly golden. Allow to cool completely before adding the cream.
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Make the lemon cream
Wash the lemons thoroughly. Finely grate the zest from all of them (yellow part only, avoiding the bitter white pith). Squeeze all the juice and measure: you need about 120 ml. In a large bowl, beat the eggs with the sugar until the mixture is pale and slightly foamy. Add the lemon zest, lemon juice and double cream. Stir well until fully combined.
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Bake the cream
Reduce the oven to 160 °C. Pour the lemon cream over the cooled biscuit base. Bake for 22-25 minutes: the cream should be set around the edges but still have a slight wobble in the centre (like a set custard). Do not overbake or the cream will become grainy.
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Cool and refrigerate
Remove the tart from the oven and leave to cool completely at room temperature for at least 1 hour. Then refrigerate for a minimum of 2 hours (overnight is best) before unmoulding and serving. The cold rest sets the cream and deepens the flavours.
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Unmould and decorate
Run a thin knife around the inside edge of the tin and release the clasp. Slide the tart onto a serving plate. Dust with sifted icing sugar just before serving and decorate with lemon slices and mint leaves if desired.
Frequently asked questions
Can I use bottled lemon juice?
For the best result, always use fresh lemons. Bottled juice lacks the aromatic acidity and freshness of natural lemon. Also, the zest — which provides the essential oils — can only be obtained from fresh lemons.
Why has my cream turned grainy?
The most common cause is overbaking: the egg proteins coagulate and split the cream. Bake at 160 °C and remove the tart when the centre still has a slight wobble. The refrigerating stage will finish setting it.
Can I make the base with a different type of biscuit?
Yes. Digestive biscuits are the most neutral and work perfectly. You can also use speculoos (which add a spiced note), ginger biscuits or graham crackers. The ratio remains the same.
