Theo Randall’s lemon tart is made with Amalfi lemons, a large Italian lemon with a sweet taste and intense aroma, and would make a wonderful dinner party dessert. Buying the best quality eggs available is a worthy investment for the beautiful golden colour the yolks will bring to the custard; take a look at our meringue recipes for some inspiration on using up any leftover egg white.
With Theo Randall’s career including experience in some of London’s most prestigious locations as well as Chez Panisse in California, it’s vital to note that – prior to opening up his own first solo venture – he secured his reputation as head chef at The River Cafe.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Begin by making the pastry. Blitz the flour, sugar and butter together in a food processor, pulsing until the mixture resembles fine breadcrumbs. Add the egg yolks and blitz again for 10 seconds to combine, then transfer the mixture to a bowl and bring together by hand to form a dough. Cover the bowl with cling film and transfer to the fridge to rest for 1 hour
250g of plain flour, plus extra for dusting
75g of icing sugar, sifted
2 free-range egg yolks
180g of unsalted butter, chilled
Meanwhile, prepare the lemons for the filling. Grate the zest from all 5 lemons into a bowl and set aside, then juice the lemons into a separate bowl. Measure out 150ml of the lemon juice and discard the rest along the with the squeezed lemons
5 lemons, preferably Amalfi lemons
Once rested, lightly dust a clean surface with flour and evenly roll out the pastry. Press the pastry into the tart tin and leave to rest in the fridge for 30 minutes
Preheat the oven to 180°C/gas mark 4
Once rested, place a piece of baking parchment on top of the pastry and fill with baking beans. Blind bake the tart case in the oven for 15–20 minutes until golden in colour, then remove the paper and baking beans and continue to bake for a further 5 minutes
1 egg, beaten
Remove the tart case from the oven and, using the beaten egg as an egg wash, brush the pastry evenly all over to seal. Return to the oven to bake for a final 5 minutes, then set aside and leave to cool a little
To make the filling, combine the lemon zest and juice, butter and sugar in a large, heavy-based pan and place over a low heat. Gently melt the butter, stirring well until the sugar has fully dissolved
120g of unsalted butter, chilled
300g of caster sugar
In a separate bowl, whisk together the eggs and yolks until well combined. Pour the egg mixture into the saucepan and stir over a medium heat until the custard mixture thickens – take care not to let the custard boil as this will cause the eggs to curdle. Pour the filling into the tart case and lightly shake the tin to create a smooth, even surface
Turn on the grill and, once hot, place the tart under it and allow to cook until the surface begins to lightly char. Leave the tart to cool and set, then slice into even pieces and serve with a generous scoop of crème fraîche
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.