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The Salthouse’s glazed lemon tart Read the Recipe
Head Chef

Chris McQuitty

  • You'll need

  • 450ml double cream
  • 480g caster sugar
  • 14 medium free range eggs
  • 14 lemons (the juice and zest)

The Salthouse’s glazed lemon tart

This is a another recipe I’ve had for years, quite possibly my favourite and in terms of being a ‘complete’ dish you just need some raspberry sorbet. One of those dishes that needs nothing more, when it’s as fresh as it possibly can be, it’s perfect.

Here's what you'll need for a tart which makes a dozen portions:

A 10” wide blind-baked pastry case, completely cooked and sealed. You can roll this from a block of ‘Jus-Rol’ pastry or similar, it will need to be the thickness of a 50p piece.

You will also need a large bowl and a whisk.

Whisk together the eggs, sugar, lemon juice and zest. Gently warm the cream (do not boil). Pour the cream into the egg mix, the purpose of this is that it speeds up the cooking process, and dissolves the sugar in a more complete way, leaving your tart extra smooth.

Pre-heat your oven to 140°C. Pop your tart case into the oven on a baking tray and load it onto a shelf, allowing for it to slide outward to help you pour in your mixture then pour it in. Set yourself a timer for 25 minutes, you will need to rotate the tart 180 degrees to ensure it cooks evenly. Set yourself another 25 minutes and it should be done, you are looking for a firm set ‘wobble’, like a jelly.

Remove from the oven and allow to cool for at least an hour, eat on the day in which it was cooked, this is when it is perfect!

You can glaze yours with caster sugar and a blowtorch (which we do at that Salthouse), but this is not essential. Serve with raspberry sorbet, delicious!