Local recipe: Tangy lemon tart
If life gives you lemons (or a global pandemic), make this delicious lemon tart recipe from The Packhorse Inn in Moulton, Suffolk
Sunny days are made for tasty long lunches under a parasol with a glass of cold, crisp vino. While we might not be able to sit in any of the gorgeous gardens of The Chestnut Group’s 11 pubs and hotels, we can enjoy some of the delicious spring and summer fare they cook up at home If you’re missing restaurant quality puds then your sweet tooth will rejoice if you whip up this lemon tart recipe – shared by Lewis, sous chef at The Packhorse Inn in Moulton – the perfect post-BBQ or spring dinner dessert.
Lewis and other members of The Chestnut Group are keeping busy with a very worthwhile cause during lockdown. They’ve launched The Giving Tree, an amazing charity initiative that has seen over 20,000 meals cooked by their volunteer chefs and delivered to NHS key workers across our counties. If you want to get involved and support this brilliant cause you can find out more details here.
Now, let’s get cooking.
Lemon Tart Recipe
- 750g plain flour
- 360g unsalted butter diced
- 225g icing sugar
- 6 eggs
- 9 egg yolk
- 200g caster sugar
- 4 lemons juice and zest
- 150ml double cream
- First make the pastry
- Rub the butter, sugar and flour together then add the beaten egg yolk one at a time to make the dough and knead until a smooth dough.
- Leave wrapped in cling film for 30 mins in the fridge then roll out to £1 thickness.
- Butter the tart case and layer the pastry over the case using the excess dough to push gently into the sides
- Bake at 160 with baking beans for 15 minutes then remove the beans and bake for a further 10 minutes
- For the filling, break the eggs into a large bowl and whisk together.
- Add the rest of the filling ingredients and whisk again until they are all well combined.
- Pour the filling mixture into a jug, then into the pastry case. To prevent it spilling as it goes in the oven, pour in most of the filling so it almost fills the tart, then put into the oven and top up with the rest of the filling to completely fill it.
- Bake for about 30-35 minutes at 150 or until just set but with a slight wobble in the centre.
- Take out the oven, cool and enjoy!