Jump to Main ContentJump to Primary Navigation
Top

Raymond Blanc's Lemon Tart

Lemon.jpg

This recipe comes straight from the kitchen of Le Manoir aux Quat'Saisons - Oxford’s finest French restaurant. Serve it with fresh raspberries, a dollop of crème fraiche and a cold glass of Prosecco.

Preparation time: 40 minutes, plus 1 hour chilling

Cooking time: 55 minutes

Ingredients (serves 4-6)

  • 120 g unsalted butter, at room temperature, diced
  • 75 g icing sugar, sifted, plus extra for dusting
  • 3 egg yolks
  • 250 g plain flour
  • 2 tablespoons water
  • 5 medium organic or free-range eggs
  • 150 g caster sugar
  • 85 ml lemon juice
  • 2 tablespoons finely grated lemon zest
  • 150 ml double cream

Method:

Step 1: Mix the butter and icing sugar to a cream; beat in 2 of the egg yolks. Add the flour and rub the butter mixture and flour together. Add the water and form a ball.

Step 2: Knead the pastry on a floured work surface until blended. Wrap in cling film and refrigerate for 30 minutes.

Step 3: In a large bowl, whisk together the eggs, sugar, lemon juice and zest. Whisk in the cream and chill.

Step 4: Evenly roll out the pastry into a circle 3 mm thick. Roll the pastry over the rolling pin and unroll it over a 24 cm loose-bottomed tart tin. Take a small ball of pastry and gently press it all around the base of the tart to ensure a snug fit. Prick the base of the pastry all over with a fork and refrigerate for 30 minutes. Pre-heat the oven to 160°C/ 325°F/Gas Mark 3.

Step 5: Line the pastry case with aluminium foil and fill with dried beans. Bake for 10 minutes, remove from the oven and lift out both foil and beans. Return the tart tin to the oven and bake for a further 20 minutes. Brush the inside of the pastry with the remaining egg yolk and return to the oven for 1 minute. Turn the oven down to 140°C/ 275°F/Gas Mark 1.

Step 6: Pour the lemon cream mixture into a saucepan and warm gently. Pour into the pastry case and bake for 25 minutes. Remove from the oven and leave to cool for at least 1 hour. Sprinkle with icing sugar and serve.

Related

salad 1.jpg

The ultimate power salad

42-18294001.jpg

The life aquatic: why swimming rules

Picture 2.jpg

The secret factor dictating your diet

Latest...

A vanilla ice cream shortage is currently sweeping the UK

But it’s still 99-with-a-flake season!

by Moya Crockett
15 Aug 2017

This mobile artisanal gin bar brings the party straight to your door

Roll up, roll up

by Moya Crockett
14 Aug 2017

We would screw over our friends for free pizza, study says

Well, it is pretty good. Sorry.

by Amy Swales
10 Aug 2017

The gin bauble game just got updated for Christmas 2017

We look forward to trees entirely decorated in things we can eat and drink

by Amy Swales
10 Aug 2017

The untranslatable foreign words all foodies need in their vocabulary

Put down your grief bacon and read this

by Amy Swales
09 Aug 2017

This gin is one of the best in the world – and costs under £10

It keeps topping the polls in industry taste tests, but leaves you change from a tenner

by Amy Swales
27 Jul 2017

These are the UK's best bars for indulging your love of gin

G&T, anyone...?

by Jenny Tregoning
27 Jul 2017

Pink gin has arrived to make our summer 100% better

Our go-to tipple, infused with strawberries, raspberries and redcurrants

by Anna Brech
27 Jul 2017

An espresso martini festival is coming to the UK this summer

All aboard for an homage to the suave and punchy concoction

by Anna Brech
26 Jul 2017

How a 'coffee nap' can supercharge your work day

Brew up the caffeine and then hit snooze

by Anna Brech
26 Jul 2017