Gareth Morgans//Hearst Owned

Lemon Tart

Name: Lemon Tart
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 75 g (3oz) butter; 50 g (2oz) caster sugar; Finely grated zest of 1 lemon; 125 g (4oz) rice flour, plus extra to dust; 1 large egg; 3 large eggs; 3 large egg yolks; Zest and juice of 3 lemons; 200 g (7oz) caster sugar; 1 tbsp. cornflour; 40 g (1 1/2oz) butter

Wheat free pastry can be hard to handle, but this wheat intolerance friendly version changes that– it handles well, tastes deliciously buttery and crisp

By The GH Kitchen TeamPublished: 18 September 2012

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Preparation Notes: plus chilling and cooling

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Yields:

Prep Time:

30 mins

Cook Time:

40 mins

Total Time:

1 hr 10 mins

Ingredients

For the Pastry

75 g (3oz) butter
50 g (2oz) caster sugar
Finely grated zest of 1 lemon
125 g (4oz) rice flour, plus extra to dust
1 large egg

For the Filling

3 large eggs
3 large egg yolks
Zest and juice of 3 lemons
200 g (7oz) caster sugar
1 Tbsp. cornflour
40 g (1 1/2oz) butter

Directions

1. Step 1
  To make the pastry, put the butter, sugar, lemon zest and rice flour into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg and pulse again until the mixture just comes together. Shape into a disc (it will be fairly soft) wrap in clingfilm and chill for 30min.
2. Step 2
  Preheat oven to 200°C (180°C fan) mark 6. Knead the pastry to soften it slightly and bring it together. Lightly dust a work surface with rice flour and roll out pastry. Use to line a 20.5cm (8in) round, 4cm (1½in) deep loose-bottomed sandwich tin. Chill for 15min.
3. Step 3
  Line the pastry with a large sheet of baking parchment, then fill with baking beans. Bake the pastry for 15min, then carefully remove beans and parchment. Return the pastry case to the oven and cook for a further 8-10min until golden. Take out of the oven and set aside.
4. Step 4
  To make the filling, put the whole eggs and yolks, the lemon zest and juice, caster sugar and cornflour into a pan. Heat over medium heat, whisking constantly, until the mixture thickens (it will need to boil and bubble for a bit) and is the consistency of lemon curd. Take off heat, stir in the butter until melted and combined, then spoon into the baked pastry case. Leave to cool then chill until set - at least 4hr.
5. Step 5
  To serve, dust the top of the tart with icing sugar, if you like, and serve in slices with a dollop of crème fraîche.
  
  Like this? You'll love...
  
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  Lemon drizzle cheesecake

Per Serving:

Calories: 360
Total carbs: 47 g
Sugars: 33 g
Total fat: 17 g
Saturated fat: 9 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time