Glazed lemon tart with crème fraiche

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This fresh, zesty glazed lemon tart from Robert Thompson is especially impressive and is always popular at his acclaimed Pond Cafe. A perfect lemon tart recipe for a refreshing end to a dinner party, or why not serve with a cup of coffee for a mid-afternoon treat.

First published in 2015
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Lemon filling

To plate

  • 20g of icing sugar
  • 200ml of crème fraîche


  • Fine sieve
  • Blow torch
  • Baking beads
  • Silicon baking mat
  • 28cm x 2.5cm plain flan ring


To make the pastry, rub the butter and flour together until you have fine breadcrumbs. Mix 2 egg yolks with the icing sugar and add to the flour and butter. Mix and bring together but do not overwork. Rest for one hour in the fridge
Grease and lightly flour a 28cm x 2.5cm plain flan ring and place on a silicone mat, on a heavy flat baking sheet. Roll out the pastry to a thickness of 3mm, and line the mould carefully pushing the pastry into the corners
  • butter for greasing
  • plain flour for dusting
Heat the oven to 180˚C/Gas mark 4. Bake the tart base with the baking beans for 10 -15 minutes or until golden. Remove the beans and return the base to the oven to finish cooking. It should look set and dry. Seal the pastry by brushing with egg yolk. Bake for 2-3 minutes more and then take pastry case out
Turn the oven down to 140°C/Gas mark 1. Zest 6 lemons and juice all of them. Melt the butter in a pan
In a separate pan, gently heat the lemon juice with the sugar and zest, whisk in the 8 eggs and stir in the melted butter
  • 500g of caster sugar
  • 8 eggs
Mix well and then strain through a muslin cloth or very fine sieve. Carefully pour the lemon mixture into the pastry case and bake for 30 minutes or until set. Cool
To plate, slice the tart into 8 and then dust with icing sugar. Caramelize using a blowtorch and serve with a quenelle of crème fraiche
  • 20g of icing sugar
  • 200ml of crème fraîche
First published in 2015

Robert Thompson's cooking is full of character and classical skill.

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