Lemon Tart Recipe Kit Recipe

About this recipe

Indulge in the perfect balance of sweet and tangy with our Lemon Tart Recipe Kit! This kit provides everything you need to create a classic lemon tart with a buttery crust and a smooth, zesty filling made from fresh lemons, creamy vanilla, and rich eggs. With simple, step-by-step instructions, you can easily bake this elegant dessert that’s perfect for any occasion, whether it’s a cozy family dinner, a special date night, or just a well-deserved treat for yourself. The combination of wholesome ingredients like flour, sugar, and butter ensures a homemade touch, while the creamy filling delivers a burst of citrus flavor in every bite. Designed to make baking stress-free and enjoyable, this kit is ideal for both beginners and seasoned bakers. Order now on the AnyFeast website or app and bring the joy of baking into your kitchen with ease. Make every moment sweeter with this delightful lemon tart that’s sure to impress!

Ingredients

• - Kerrymaid UHT Whipping Cream
• 6 Each Golden Yolk Eggs 6 Pack
• 3 Per Pack Wholegood Organic Unwaxed Lemons
• - Anchor Salted Butter 200g
• 1 Kg White Granulated Sugar
• 1.5 Kg Best In Plain Flour 1.5 Kg

Instructions

1. Preheat your oven to 180°C (350°F) and prepare a tart tin by greasing it lightly with butter.
2. In a mixing bowl, combine 250g of plain flour, a pinch of salt, and 125g of chilled butter cut into cubes. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
3. Add 1 egg and 2 tablespoons of cold water to the flour mixture. Mix until the dough comes together. Wrap the dough in cling film and chill in the refrigerator for 30 minutes.
4. While the dough is chilling, zest and juice 2 lemons and 1 lime. Set the zest and juice aside for the filling.
5. Roll out the chilled dough on a lightly floured surface to fit your tart tin. Carefully transfer the dough to the tin, pressing it into the edges. Trim any excess dough and prick the base with a fork.
6. Line the tart shell with baking paper and fill it with baking beans or uncooked rice. Blind bake the tart shell in the preheated oven for 15 minutes. Remove the baking paper and beans, then bake for another 5 minutes until the base is golden. Let it cool completely.
7. In a saucepan, combine 150g of sugar, the lemon and lime zest, and the juice from the lemons and lime. Heat gently until the sugar dissolves.
8. In a separate bowl, whisk together 3 eggs and 100ml of whipping cream. Slowly pour the warm citrus mixture into the egg and cream mixture, whisking constantly to prevent curdling.
9. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.
10. Pour the lemon filling into the cooled tart shell and smooth the top with a spatula. Chill the tart in the refrigerator for at least 2 hours, or until the filling is set.
11. Optional: Garnish the tart with thin slices of lemon or lime for decoration before serving.
12. Slice and serve your Lemon Tart chilled. Enjoy!