Lemon tarts

Everyone loves a good lemon tart. Sweet, creamy and mouth-puckering all at the same time, these lemon tarts are sure to become a favourite.

• serves

  8

• prep

  25 minutes

• cook

  25 minutes

• difficulty

  Mid

Ingredients

• 1 quantity sweet shortcrust pastry, divided in half before wrapping and chilling as directed
• icing sugar, to serve
• cream or ice-cream, to serve

Filling

• 2 eggs
• 100 g (½ cup) caster sugar
• 125 ml (½ cup) pouring cream
• 100 ml fresh lemon juice

Freezing time 30 minutes

Instructions

Unwrap one pastry portion and place on a lightly floured, cool work surface. Gently pat the pastry with the palm of your hand to flatten slightly. Use a lightly floured rolling pin to roll out on a lightly floured surface until 3 mm thick. Cut out four circles and line four 8.5 cm (base measurement), 2.3 cm deep, tart tins with removable bases, re-rolling the pastry if necessary. Roll the rolling pin over the tops of the tart tins to trim any excess pastry. Repeat with the remaining pastry portion to line four more tart tins.

Place the tins on a baking tray, prick each base about 6 times with a fork and place in the freezer for 30 minutes or until frozen.

Preheat the oven to 200°C.

Bake the tart cases directly from the freezer for 15 minutes or until lightly golden.

Meanwhile, use a fork to whisk the eggs, sugar, cream and lemon juice together until well combined. Strain the mixture into a jug. Pour the filling into the hot pastry cases, dividing evenly. Reduce the oven temperature to 160°C and bake for 10 minutes or until just set in the centre but still slightly wobbly when shaken. Cool the tarts in the tins. Serve dusted with icing sugar and accompanied by cream or ice-cream.

Baker’s tip

• These tarts will keep in an airtight container in the fridge for up to 2 days (although the pastry will soften slightly on keeping). Bring to room temperature to serve.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Trish Heagerty. Food preparation by Wendy Quisumbing.

This recipe is from our online column, Bakeproof: Shortcrust pastry.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.