Jack Stein’s Classic Lemon Tart
Created by chef Jack Stein for St Austell's Brewery, this classic lemon tart will hit the spot for those who love citrus desserts. This tart pairs especially well with the brewery's punchy IPA, Proper Job.
Ingredients:350g sweet pastry
6 medium free-range eggs, beaten
3 large lemons
250g caster sugar
150ml double cream
clotted cream, to serve
finely grated zest of 1 lime
- Preheat the oven to 200°C/400F/Gas 6. Roll the pastry out thinly on a lightly floured surface. Line a lightly greased 25cm flan tin with the pastry. Line the pastry case with greaseproof paper, cover the base with baking beans and bake for 15 minutes. Carefully remove the paper and beans, and return the pastry case to the oven for 3–4 minutes. Remove, brush the inside of the case with a little of the beaten egg and return to the oven once more for two minutes. Remove and lower the oven temperature to 120°C/250F/Gas ½.
- For the filling, finely grate the zest from two of the lemons, then squeeze out enough juice from all of the fruit to give you 175ml.
- Beat the eggs and sugar together, lightly, until just mixed. Mix in the lemon juice and cream, then stir in the lemon zest.
- Partly pull out from the oven shelf, slide in the pastry case and then pour in the filling. Cook for about 40 minutes, until wobbly. Once your tart has cooled slightly, cover it with the zest of one lime and a dusting of icing sugar. Slice and serve with clotted cream.