French
Beurre Blanc
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Lemon Tart
A crisp pastry case filled with a smooth, tangy lemon custard — bright, elegant and not too sweet.
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30 minPrep🔥
40 minCook🍽️
8Serves📊
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Ingredients
- 1 sweet shortcrust pastry case
- 5 eggs
- 150g sugar
- Zest and juice of 4 lemons
- 150ml double cream
- Icing sugar to dust
Instructions
- Blind-bake the pastry case at 180C for 15 minutes.
- Whisk the eggs, sugar, lemon zest and juice, then the cream.
- Lower the oven to 150C.
- Pour the filling into the case and bake for 25-30 minutes until just set with a slight wobble.
- Cool, then dust with icing sugar.
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Tara’s tips
- Bake low and slow so the custard stays smooth.
- The centre should wobble slightly when you take it out.
Serving suggestions
- Serve chilled with cream or berries.
Storage & reheating
Keeps 3 days in the fridge.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Cracked top?
It baked too hot — keep the oven low.
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