In 5 best lemon tarts in Hong Kong, I mentioned my recent hunt for the perfect lemon tart (which is actually more thoroughly summarised by #questforperfectlemontart on Instagram). It was unintentional at first and now very intentional as I brought the quest HOME!
The first few attempts were not “failures” but definitely made me less optimistic that the winner could be in my kitchen. Thankfully, the third most recent attempt can be said a success – the lemon curd was super smooth, with a tangy bearable sour taste and the crust was of perfect thickness (and finally not burnt!). I adjusted numerous variables in my few attempts and I’m quite confident I’ll be sticking with my latest recipe, aiming to primarily improve at its composition and looks!
So I thought I’d share with you guys my latest recipe for the perfect homemade lemon tart, which makes 3 of these photographed medium sized tarts (which is a very small batch, to be honest).
45g unsalted butter (room temp)
45g cream cheese
50g white sugar
Pinch of salt
Bit of vanilla extract (~1/4 tsp)
55g pastry flour
55g all purpose flour
70g caster sugar
80ml double cream
1. Beat butter, cream cheese, sugar, vanilla extract and salt til well incorporated
2. Mix in flours til well incorporated
3. Roll out the texture to get a thin crust (2-3mm) and line it in a small baking pan
4. Refrigerate for 30 mins
5. Cover edges with foil and bake for 15 mins at 165 degrees (c)
1. Beat eggs and sugar til smooth
2. Mix in the juices of two lemons and zest of one
3. Whisk in the cream until the mixture is fully mixed
4. Sieve out the mixture into a jug (to filter out the lemon zest and seeds)
5. Pour into the tart crust and bake for 25 minutes at 150 degrees (c) until filling is firm
Done! Share your experience and let me know what you think of this recipe!
If you’re lazy and just love eating lemon tarts, then check out 5 best lemon tarts in Hong Kong!
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