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Bill Boyd

Walnut Grove Recipes

Glazed Lemon Tart

Serves 8

  • 300g sablé (sweet) pastry
  • 2 egg yolks to glaze
  • juice of 4 lemons
  • 165g caster sugar
  • 6 eggs
  • 350ml double cream
  • finely grated zest of 2 lemons


1. Roll out the pastry 5mm thick and line a 8"/20cm baking tin with pastry, and leave to rest in the fridge for an hour. 

2. Place a circle of greaseproof paper on top, and half fill with baking beans (or dried chick peas.) 

3. Bake in oven preheated to 180°C/350°F/gas mark 4 for about 20 minutes, then remove the beans and paper and cook until pastry base is golden brown.

4. Brush the pastry with the egg yolks and put back in the oven for 2-3 minutes. This helps to stop the liquid absorbing into the pastry and making it go soft.

5. In a clean bowl, add juice of 4 lemons and the finely grated zest of 2 lemons, the sugar, eggs and cream, and whisk. Skim off any froth from the surface.

6 Pour the lemon cream into the pastry case and bake in preheated oven, at 130°C/260°F/gas mark 3, for about 40 minutes, or until the middle of the tart is just set. Remove from oven and leave to cool. 

7. If you have a blowtorch you can sprinkle with sugar and caramelise the top lightly.

Serving Suggestions

We like to serve this lemon tart with our iced lime parfait, topped with candied lemon zest. However this dessert is certainly good enough to be served on its own.

Advanced Preparation

This tart, like most pastry desserts, are best made on the day of consumption, however the pastry could be made the day before to save a little time.

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