Sunshine Lemon Tart

What better way to feel the vibrancy of summer than a zingy lemon tart packed with an energising flavour? This tart is a great dessert for any time of the day, whether a midsummer tea party or after dinner! An easy recipe for beginners and tart-connoisseurs alike, why not give it a go? 

“Out of lemon flowers loosed on the moonlight, love's lashed and insatiable essences, sodden with fragrance,
the lemon tree's yellow
emerges,
the lemons
move down
from the tree's planetarium”
-Excerpt from ‘A Lemon’ poem by Pablo Neruda

The history of tarts…

Tarts have origins rooted as far back as the ancient Egyptians, who used to consume honey and fruit-style tarts which were often served to the gods as offerings. The ancient Greeks and Romans also consumed tart-like pastries. ‘Tart’ is believed to originate from the Old French ‘tarte’, derived from the Latin ‘torta’, meaning ‘twisted bread’. The tart became especially popular during the Middle Ages, most commonly made with savoury fillings, but as soon as sugar became more accessible, sweet, dessert tarts were incredibly popular! The lemon tart was especially popular in 19th century France, served to the king as a symbol of reigning wealth.

Nowadays, or at least to me, lemon tarts ooze feelings of summertime sunshine as delightfully refreshing tangy sweet treats…they’re like slices of sunshine. This is quite a simple recipe, that’s if you’re using store-bought pastry like I prefer to do!

Recipe:

You'll Need:

• A greased baking tin lined with pre-rolled pastry
• 1/2 cup of fresh lemon juice
• The zest of 2 lemons
• 1 cup of castor sugar
• 1/2 cup of butter
• 4 whole eggs and 2 egg yolks
• A pinch of turmeric (for colour, but this is optional)
• Whipped cream or edible flowers for garnish (optional)

How To:

1. Preheat your oven to 190 degrees (fan) and then bake the pastry in the oven for around 20 mins until it's a very light golden brown colour. 
2. While the shell is baking, in a medium bowl, combine the eggs and yolks, then whisk together and set aside.
3. Add the zest, juice, butter, and sugar to a medium-sized pot and place over medium heat.
4. Stir often until the butter is melted and the mixture just starts bubbling, then remove from heat and slowly drizzle into the egg mixture while whisking vigorously. Add the turmeric. 
5. Pour back into the pot and place over low heat, whisking constantly until the mixture thickens and just starts to bubble, about 170°F. Tip: Once it coats the back of a wooden spoon and if you swipe a finger across and it leaves a track, the curd is done.
6. Strain into a bowl and cover the surface with cling film.
7. Pour the curd into your tart shell and smooth the surface, then bake for 10 minutes or until the edge is just set.
8. You can decorate it however you like, whether with cream, edible flowers or icing sugar etc.
9. Refrigerate for 2 hours, then cut and serve! 

A delightful tart that oozes summertime sunshine! Enjoy.