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Written by For this Lemon Tart Recipe Heston visits the Waitrose Foundation in the Cape where he reckons one will find the perfect climate for lemons.
The Waitrose Foundation in South Africa funds community projects to help farm workers and their families. It was established in 2005 and focuses on the communities that supply fruit to Waitrose in the UK.
It has funded over 233 projects, returning profits from its South African fruit & wine sales back to the farm workers who grow it. Visit The Waitrose Foundation for more.
More: Tart Recipes | Heston Blumenthal Recipes
South African Lemon Tart Recipe | Heston Blumenthal
South African Lemon Tart Recipe | Heston Blumenthal,
Serving: 6 | Prep: 60 min | Cooking: 60 min
Ingredients:
| Shortcrust Pastry | 375 | g | |
| Lemons | 4 | ||
| Unsalted Butter | 170 | g | |
| Caster Sugar | 220 | g | |
| Eggs | 5 | ||
| Egg Yolk | 1 |
Method:
For the pastry
1 . Roll the pastry between 2 sheets of cling wrap to a 2mm thickness
2 . The pastry should be 10cm wider than the 23cm tart case
3 . Peel off the cling wrap and roll the pasty around the rolling pin
4 . Unroll it over the tart case with the edges hanging over the sides
5 . Press the pastry into the tart case
6 . Prick with a fork and rest in the fridge for 30 minutes
7 . Lay a piece of baking paper over the tart case
8 . Fill with baking beans or lots of old coins
9 . For the lemon filling while tart is cooling (see “cooking” below)
10 . Zest 3 of the lemons
11 . Juice the lemons, you will need 150ml
For the pastry base
1 . Preheat oven to 180C
2 . Bake for 20 minutes
3 . Remove the beans and baking paper
4 . Return to the oven for 10 minutes or until golden brown
5 . Remove from the oven and cool completely
6 . Run a knife around the outer edge to remove excess
7 . Lift out of the tart case and cool
For the lemon filling
1 . Heat the butter, sugar, lemon juice and eggs over a medium heat
2 . Stir continuously for 10-15 minutes until the butter has melted and the sugar dissolved. Do not allow to simmer while this is happening
3 . Once the sugar has dissolved increase to medium-high and stir until it begins to simmer
4 . Allow to simmer for 5 seconds and remove from the heat
5 . Sieve into bowl
6 . Cover with cling film to prevent a skin from forming and refrigerate for 30 minutes
Bring together
1 . When cold pour into the tart from the centre.
2 . Keep in the fridge for an hour before serving
For the pastry
1 . Roll the pastry between 2 sheets of cling wrap to a 2mm thickness
2 . The pastry should be 10cm wider than the 23cm tart case
3 . Peel off the cling wrap and roll the pasty around the rolling pin
4 . Unroll it over the tart case with the edges hanging over the sides
5 . Press the pastry into the tart case
6 . Prick with a fork and rest in the fridge for 30 minutes
7 . Lay a piece of baking paper over the tart case
8 . Fill with baking beans or lots of old coins
9 . For the lemon filling while tart is cooling (see “cooking” below)
10 . Zest 3 of the lemons
11 . Juice the lemons, you will need 150ml
For the pastry base
1 . Preheat oven to 180C
2 . Bake for 20 minutes
3 . Remove the beans and baking paper
4 . Return to the oven for 10 minutes or until golden brown
5 . Remove from the oven and cool completely
6 . Run a knife around the outer edge to remove excess
7 . Lift out of the tart case and cool
For the lemon filling
1 . Heat the butter, sugar, lemon juice and eggs over a medium heat
2 . Stir continuously for 10-15 minutes until the butter has melted and the sugar dissolved. Do not allow to simmer while this is happening
3 . Once the sugar has dissolved increase to medium-high and stir until it begins to simmer
4 . Allow to simmer for 5 seconds and remove from the heat
5 . Sieve into bowl
6 . Cover with cling film to prevent a skin from forming and refrigerate for 30 minutes
Bring together
1 . When cold pour into the tart from the centre.
2 . Keep in the fridge for an hour before serving
