The Traditional English Restaurants of London

Sweet Pastry

First crumb the flour, butter and caster sugar, then add and mix the cold water, lemon zest and vanilla pods with a knife. Rest for 20 mins.

Line a 12 inch diameter 1 inch high tart ring, bake blind using baking beans until just cooked but uncoloured (approx 20/25 minutes).

Tart Filing

Blend the eggs and caster sugar for 5 minutes, add the softened butter slowly - a bit at a time - to the blended mix.

Juice and pass the lemons and oranges. You must take off the blended mix & whisk onto the lemon juice & orange juice to avoid separating, skim off excess froth & pour into blind baked tart ring.

Cook at approximately 260°C until set (when you tap it it should not move - very important not to overcook), when ready, allow to cool & sprinkle icing sugar allover the top & glaze as for creme brulee.

Serve with a simple raspberry sauce & berries.

(This Lemon Tart is best if made right. If, when you add the butter it splits, simply place the mix into a bain marie to bring it back - it only splits if the butter is too cold)