Name: Lemon cream tart with candied lemons
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8
Ingredients: 5 eggs; 450 ml pouring cream; 155 gm caster sugar; 4 lemons, juice only; 1 lemon, finely grated rind only; To serve: double cream; Candied lemons; 3 lemons, thinly sliced, seeds removed; 250 gm caster sugar; Lemon-vanilla sablé; 300 gm flour, sieved; 150 gm butter, chilled and grated; 1 lemon, finely grated rind only; 1 vanilla bean, scraped seeds only; 1 egg yolk; 60 ml (¼ cup) pouring cream

The lemon tart was a given on any good menu in the 90s, but simplicity of flavour and texture have ensured its enduring popularity. The vanilla and lemon sablé makes for a soft buttery pastry lining, add a dollop more of cream for extra indulgence.

Ingredients

5 eggs

450 ml pouring cream

155 gm caster sugar

4 lemons, juice only

1 lemon, finely grated rind only

To serve: double cream

Candied lemons

3 lemons, thinly sliced, seeds removed

250 gm caster sugar

Lemon-vanilla sablé

300 gm flour, sieved

150 gm butter, chilled and grated

1 lemon, finely grated rind only

1 vanilla bean, scraped seeds only

1 egg yolk

60 ml (¼ cup) pouring cream

Method

Main

1.Process eggs, cream and sugar in a food processor until just combined. With motor running, add lemon juice and rind in a slow stream until incorporated. Transfer to a jug and refrigerate until froth separates from liquid (at least 4 hours).

2.For candied lemons, place lemon slices in a saucepan, cover with cold water, bring to the boil, then drain and repeat 4 times. Combine sugar and 250ml water in a separate saucepan, bring to the boil, stirring to dissolve sugar, then add lemon slices and cook over low heat until tender and translucent (30-40 minutes). Cool.

3.For lemon-vanilla sablé, process flour and butter in a food processor until fine crumbs form. Add remaining ingredients and 1 tbsp chilled water and pulse to just come together. Turn out onto a work surface and knead lightly until smooth, then form into a disc and wrap in plastic wrap. Refrigerate for 1 hour. Roll pastry to 4mm thick on a lightly floured work surface, then use to line a lightly buttered and floured 24cm-fluted tart tin, trim edges and refrigerate for 1 hour.

4.Preheat oven to 175C. Blind bake tart (see note) until edges begin to turn golden (25-30 minutes), then remove paper and weights and bake until just cooked, pressing occasionally with a clean tea towel on pastry base to flatten if beginning to puff (8-10 minutes). Reduce oven to 150C. Meanwhile, skim top of lemon filling to remove froth, pour into pastry case and bake until just set (30-40 minutes). Cool to room temperature in tart tin, place candied lemons on top and serve with double cream to the side.