Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Lemon Tart

Cooking time: 
1-2 hours
Preparation time: 
15-30 minutes
  • 175g Plain flour
  • Pinch of Salt
  • 75g Stork tub (cut in cubes)
  • 25g Caster sugar
  • 1 Egg yolk
  • 2 Egg (beaten)
  • 1 Egg yolk
  • 75g Caster sugar
  • Juice of 3 lemons
  • 100ml Double cream
  • Kenwood Chef
  • Major or kMix with K beater and balloon whisk
  1. For the pastry: place the flour, salt and Stork in the bowl, fit the K beater and beat on Speed 1 for about 3 minutes, until mixture resembles breadcrumbs. Add the sugar, egg yolk and 30-45ml (2-3 tbsp) cold water and beat on Speed 3 for about 20 seconds, until mixture forms a soft dough. Knead lightly on a lightly floured work surface, cover with clear-film and chill for 30 minutes
  2. Roll out pastry and use to line a 23cm round fluted flan tin. Prick base and sides with a fork. Cover with clear-film and chill for 30 minutes
  3. Preheat the oven to 190°C/Fan 170°C Fan /Gas 5. Line pastry case with baking parchment and baking beans. Bake blind for 15 minutes. Remove beans and parchment and bake for a further 10 minutes. Remove from the oven
  4. For the filling: place all the ingredients in the bowl, fit the whisk and whisk at Speed 1 for about 1 minute, until well blended. Pour into pastry case
  5. Reduce oven temperature to 140°C/120°C Fan /Gas 2 and bake for 35-40 minutes, until filling is just set. Allow to cool and chill for 2 hours
  6. Arrange strawberries and raspberries around the edge of the tart. Dust heavily with icing sugar

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