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Heston's Lemon tart
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"The set of this tart depends on precision. If you have a digital probe, whisk the tart filling until it reaches 75°C. It should set perfectly. If you don’t have a digital probe, follow the instructions carefully and the tart will be equally delicious. It is also important that you use a really good quality, all-butter shortcrust pastry for the best results." Heston
375g frozen Cooks’ Ingredients All Butter Shortcrust Pastry, thawed (2 x 250g in one pack)
4 Waitrose Foundation Unwaxed Lemons*
170g unsalted butter, cubed
5 large or medium Waitrose British Blacktail Free Range Eggs,
1 large or medium Waitrose British Blacktail Free Range Egg yolk, beaten
220g unrefined, golden caster sugar
You will also need:
23cm tart tin
Baking beans (or use uncooked rice or dried beans)
Copyright © Heston Blumenthal 2011
Eggs: recipes containing raw or semi-cooked egg are not suitable for pregnant women, elderly people, or those with weak immune systems.
* The Waitrose Foundation is celebrating its anniversary – find out more at waitrose.com/foundation.
Typical values per serving:
This recipe was first published in June 2010.