Amalfi Lemon Tart

Summary Not available

  • 1 egg (beaten for egg wash)
  • 5 lemons (Amalfi)
  • 150 ml lemon juice
  • 300 g caster sugar
  • 300 g butter (unsalted and chilled)
  • 6 eggs (organic/non organic)
  • 9 egg yolks
  1. 1 Preheat the oven to 180°C

  2. Line the tart case with baking parchment and fill with baking beans

  3. Blind bake for 15 minutes until golden in colour

  4. Remove the paper and baking beans, then return the tart case to the oven to bake for a further 5 minutes

  5. Brush all over the inside of the case with egg wash to seal

  6. Bake for another 5 minutes, then set aside

  7. 2 Preheat the grill to high

  8. For the filling, combine the lemon zest and juice, sugar and butter in a heavy-based saucepan and heat gently until the butter has melted and the sugar dissolved

  9. Whisk the eggs and yolks together in a bowl, then add to the saucepan

  10. Stir over a medium heat until the custard mixture thickens (make sure it doesn’t boil or the eggs will curdle)

  11. Still stirring, pour the filling into the tart case

  12. 3 Place the tart under the grill and cook until black patches appear on the surface of the filling

  13. Leave to cool and set before serving

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