River Cottage Lemon Tart
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Bake for 20 minutes or until set.
River cottage lemon tart. Allow to cool and trim off excess pastry right before serving. This recipe makes double the amount of pastry you need but you can freeze half to use at a later date. Grating the pastry before baking it adds a coarse texture and a rustic flair to the presentation. Normally a lemon tart is made from a basic lemon curd but hugh takes another approach with this recipe.
For the filling finely grate the zest from 3 lemons. It s a classic pudding with many different ways to make it and hugh has a method that he learned while working in a restaurant years ago. Whisk the eggs egg yolks and sugar together in a bowl until well blended then stir in the lemon zest and juice. This recipe makes double the amount of pastry you need but you can freeze half to use at a later date.
Lemon crostata from the river cafe cookbook. If you can t slide out a shelf fill the tart as close to the oven as possible it takes a lot of concentration and a steady hand to get an unbaked lemon tart safely into the oven.
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