The Lodore Falls Hotel Pastry Chef, Tony O’Donnell is well known for his delicious lemon tart. It is by far one of the most popular desserts on the menu, filled with a creamy, dreamy lemon filling, it offers a wonderful way to finish your meal. If you are unable to join us, try our easy step-by-step recipe and make it at home yourself.
Pastry for the base
6 oz (175g) Plain Flour
1 ½ oz (40g) Icing Sugar
3oz (75g) Softened Butter
Pinch of Salt
1 Large Egg Yolk (reserve the white for later)
For the filling
Juice of 6 Lemons (approx. 10 floz (275mls)
6 Large Eggs
6 oz (175g) Caster Sugar
7 floz (200ml) Double Cream
Use a 9” (23cm) lose base Quiche or tart tin, 1 ½ (4cm) deep, lightly oiled
The pastry is best made in a food processor: add all pastry ingredients (expect egg white) to the bowl and process until it forms a firm dough. Turn out and knead lightly then place into a polythene bag and leave to rest in the fridge for at least 30 minutes.
If you don’t have a food processor, make the pastry by hand but light handling is essential to keep pastry light and crisp.
Pre-heat over Gas mark 6, 400⁰F (200⁰C).
Roll out pastry as thinly as possible and line the flan tin leaving pastry handling over the top by about 1/4” (5mm). (if any holes appear fill with a little pastry).
Line with baking beans and bake blind for 15 minutes. Take out of the oven and remove the beans. Brush base with lightly beaten egg white, this helps seal and make the base crisp. Return to oven for 5 minutes, remove and turn down to Gas mark 3 (150⁰C).
For the filling, place lemon juice and sugar into a thick bottom sauce pan. Place on a low heat to dissolve. Meanwhile, break eggs into a bowl and combine with cream. Pour lemon and sugar onto eggs and cream, mixing well.
Add back to pan and heat very gently, stirring all the time with a wooden spoon. The mixture will thicken slightly, do not allow to boil. Strain through fine sieve into a large jug.
Place tart on to a baking sheet into the oven. Then pour the mixture into pastry case (doing it this way avoids spilling the mixture).
Bake for 20-25 minutes. The mixture will still be a little soft or just set. No more or tart will crack and look unsightly (but still taste great)
Leave tart to cool for 30 minutes, it’s also great served chilled. To serve, dust with icing sugar or sprinkle with caster sugar and glaze with a blow torch.
Dress on plate with raspberry coulis and/or raspberry sorbet. Also great with well chilled crème fraiche.