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Glazed Lemon Tart

By 25th August 2017Lifestyle, News

Glazed Lemon Tart (Serves 8)

For the pastry:

450g plain flour
220g butter
160g sugar
2 eggs

For the filling (makes extra):

7 or 5 large lemons, juice and zest
350g sugar
350g unsalted butter
6 whole eggs
9 yolks


Rolling pin
10 or 12 inch tart ring
Baking beans
Parchment paper


  1. To make the pastry, cream the butter and sugar together until well combined, then beat in the eggs, one at a time until fully incorporated into the mixture.
  2. Mix in the flour until the mixture comes together as a ball of dough.
  3. Tip the pastry out onto a floured work surface and knead briefly until smooth.
  4. Chill dough for an hour or until the dough has firmed up.
  5. Once firm, flour the surface and roll the pastry out to 2 – 3mm thick and line the tart case.
  6. Trim off excess pastry and place the lined tart case in the fridge or freezer to firm up.
  7. Once firm cover the base of the tart case with parchment paper and use baking beans to weigh the paper down. Blind bake the tart on 170°C for 20 minutes until golden in colour.
  8. Remove the baking beans and parchment and put back in for a further 5 minutes so the whole tart is the same colour.
  9. Remove and allow to cool while you make the lemon curd.
  10. To make the lemon curd, put all ingredients in a pan apart from the eggs and egg yolk.
  11. Beat the eggs and yolk together well and pass through a fine sieve before adding to the pan.
  12. Warm gently on a low heat using a spatula to avoid the curd catching.
  13. Once thickened, pour into the blind baked tart case. There will be extra curd left over which can be stored in an airtight container for up to a week or in a Kilner jar for longer.
  14. Bake the tart on 150°C for 10 minutes. Check to see if the curd has set, if not cook for a further 5 minutes.
  15. Remove from oven and allow to cool to room temperature before refrigerating.

 stephanGuinebault (1)

Recipe kindly supplied by Stephan Guinebault, Head Chef, The Priory Hotel




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