Lemon Tart

Anyone with a favourite Lemon tart recipe, not necessarily meringue - ideas welcome.

Here is a Jamie Oliver Lime (or Lemon) Tart:

"Recipe courtesy Jamie Oliver

1 tart shell, baked blind
8 large free-range eggs
12 ounces caster sugar
12 ounces double cream
7 1/2 ounces lime juice
3 3/4 ounces lemon juice

With this particular tart, as it has a moist filling, it's important to egg-wash the uncooked tart shell before adding the filling. This adds a sort of waterproof layer and keeps the pastry crisp and short for longer.

Whisk together the sugar and eggs in a bowl. When they are well mixed, slowly stir in the cream and the juices. Put the cooked tart shell back into the oven and then pour the filling into it – I find this reduces spillage.

Bake for around 40 to 45 minutes at 350 degrees F or until the filling is set, but still semi-wobbly in the middle (obviously different ovens will cook at different rate so it is good for you to try this tart a couple of times to gauge exactly when you should take it out of the oven).

After cooling for an hour, the semi-wobbly filling will have firmed up to the perfect consistency; soft and smooth. If you cut it before it has had time to rest it will pour out or be extremely gooey.

You can dust it with a little icing sugar, if you wish. Serve with a huge pile of fresh raspberries or strawberries. Whatever you decide to serve it with should be quite simple so that you let the tart do the talking."

Thanks folks, they look good, just wanted another idea apart from the usual lemon meringue.Had a tart at a restuarant recently, perfect, would have loved the recipe, but didn't like to ask. Maybe one of the ones you sent.

Very easy.
TANGY LEMON TEA CAKE
1 cup (150g) self-raising flour
1/2 cup (110g) caster sugar
1 teaspoon finely granted lemon rind
1egg beten lightly
LEMON FILLING
1 teaspoon cornflour
1tablespoon water
1/4 cup (60 ml) fresh lemon juice
1/2 cup (110g) caster sugar
1 egg beaten lightly
60g butter, chopped
Heat oven to 180C (160C fan-forced)
Grease and line an 18 cm springform cake pan and line bottom with baking paper.
Combine flour and caster sugar.Rub in butter with fingertips until the mixture resembles breadcrumbs.Stir through lemon rind.
Add egg and stir until evenly combined.
Press 2/3 over the base of the prepared pan.
LEMON FILLING
Combine cornflour and water until smooth.Place in a small saucepan with remaining ingredients.Stir constantly over low heat until mixture thickens and boils.
Pour the hot lemon filling over the base in the pan.Crumble the remainder base mixture over the top of the filling.
Bake for 35 mins or until browned.Cook in pan.
serve at room temp with cream/youghurt/ice cream.
Looks stunning served on a plate with a base.
Has a good lemon flavour.

Creamy Lemon Tart

100gms ginger biscuits
25gms butter
405mls skim sweetened condensed milk
1 small egg – beaten
1 medium egg white
2 medium fresh lemons, finely grated rind, plus juice
Preheat the oven to 180°C.
Place the biscuits in a food processor and pulse until fine. Alternatively, place them in a plastic bag and crush using a rolling pin. Transfer to a bowl.
Melt the butter in a small saucepan over low heat. Add the biscuit crumbs and carefully press the mixture into the base of a 23cm cake tin. Refrigerate until required.
Place the condensed milk and eggs in a bowl. Beat until smooth. Add the lemon zest and juice and stir well. The mixture will begin to thicken. Pour into the prepared base.
Bake the tart for 20 minutes, then remove from the oven and allow it to cool completely. Refrigerate until set.
Decorate with a slice of lemon just before serving.
This tart will keep in the fridge for up to 1 week in an airtight container.

For a different citrus flavour, try using the zest and juice of 2 juicy limes in place of the lemons.
Serves 10

Lemon Tart (Quick & Easy)

Ingredients
•1 Pastry case. ready or home made (about 24cm) I use Edmonds Sweet Short Pastry
•250g Caster Sugar
•2 Fresh Lemons. Zest and Juice
•4Eggs
•250mlCream
• Icing Sugar to dust
Method
1. Preheat oven to 180°C

2. Combine all the ingredients together in a mixing bowl.

3. Pour the mixture into the pastry case.

4. Bake for about 30 mins until brown on top. Once cooked remove from the oven and allow to cool.

5. Before serving, sprinkle with icing sugar and serve with a dollop of cream