This may not be the most festive treat, but it’s one of my favorites and I’ve been dying to make it for a while. Lately baking is my meditating, it makes me feel so peaceful and energized, and hey you get a yummy pastry in the end – so what’s there not to like.
I went through a fair share of internet recipes, hits and misses before I came up with this one, so I hope you enjoy!
Plain flour (mine was oat and wheat, but it doesn’t have to be) – 500g
Caster sugar – 150g
Unsalted butter – 200g
Eggs – 5
Condensed milk – 250g
Lemons – 2
Baking powder – 1tsp
Preheat your oven to 180 C or 350 F (putting it here because I always forget)
For the pastry you’re going to mix the flour and sugar in a large bowl. Then add butter and rub it in with the flour using your hands util it gets crumbly. Then separate 4 egg yolks and add them into the mixture. Mix it together until the consistency resembles wet sand and your dough holds the shape. If it’s still too dry add in a few spoons of water. Once done, roll it into a ball and wrap in cling film to chill in the fridge for 30 minutes.
Filling the Blanks
While your dough is refrigerating, use the time to make filling. Zest your lemons, then squeeze out the juice, make sure there’s no accidental seeds. Beat together your 4 egg whites and one leftover egg, lemon juice, condensed milk and baking powder (this little trick makes filling light and fluffy). If it seems quite runny – worry not – that is how it’s supposed to be, for the reference mine usually has density of milk or cream. Don’t forget to add the zest and set it aside for the moment.
Get this bun in the oven
Okay, most recipes tell you to roll out the pastry at this point. To be honest, I never managed to do that, my pastry is just always too crumbly and falls apart no matter which recipe I follow. But hey, it tastes just as good if you work around it, so get your tin and generously smother it in butter. Then, what I usually do, is nip bits of dough and cover the tin bit by bit. Once that’s done, send it in the oven for about 15 minutes to make sure your crust gets crispy and doesn’t soak in all the filling.
When you get it out it should look something like this.
So, lighter in color and a tiny bit raised, but most importantly dry and hard to the touch. Once you’ve got that covered just go ahead and pour the filling in, and put it back in the over for another 35 to 40 minutes.
I like to keep an eye on it, but then I’m a little OCD in that department and you’ll pretty much be good as long as your crust doesn’t burn. I don’t think there’s even a way to overcook the filling as long as you loosely follow the cooking time.
And in the end you should have yourself a beautiful lemon tart with crunchy sweet crust and fluffy creamy lemony filling.
This this is just absolutely delicious, so don’t hesitate to try it out. Let me know how you like it in the comments or leave your questions if you have any. Tag me as @thealiceblake on Instagram or Twitter with your creations, and have the most delicious time!