27 Mar 2021

How to prepare gregg's tangy lemon tart recipe.




  1. Mix the flour and icing sugar in a bowl.
  2. Rub the butter into the flour with your fingers until crumbly.
  3. Mix in the egg yolks.
  4. If the pastry is still too dry,add 1-2 tablespoon of water until it comes together.
  5. Roll into a ball and divide in half(freeze one half for another recipe).
  6. Flatten out the pastry with your hands,wrap the dough in cling film,then chill for at least 30 minutes.
  7. While the pastry is chilling,make the filling.
  8. Beat all the ingredients except for the zest,together.sieve the mixture,then stir in the zest.
  9. Roll out the pastry on a lightly floured surface to about the thickness of a 1 coin,then lift into a 23cm tart tin.
  10. Stab a few holes in the bottom with a fork and put back in the fridge for 30 minutes.
  11. Heat oven to 160C/140C fan/gas 3.
  12. Line the tart with foil and fill with rice or dried beans.
  13. Bake for 10 minutes,then remove the tin from the oven,discord the foil,and brake for another 20 minutes until biscuity.
  14. When the pastry is ready,remove it from the oven,pour in the lemon mixture and bake again for 30-35 minutes until just set.
  15. Leave to cool,then remove the tart from the tin and serve at room temperature.

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