Lemon tart with citrus peel

zesting

If you encountered this sort of tomfoolery in your kitchen, what would you do?

Lemon tart with citrus peel

lemon tart

Exactly. Sometimes you need to put your foot down with a firm hand. So, having re-established order in the cartoon kitchen, Trota assigned Fidget and Salmon to serious zesting duty.

Lemon tart is a classic, and on this occasion we followed Giorgio Locatelli’s recipe from Tony & Giorgio (p211) with minor tweaks; the peel procedure was taken from the Clandestine Cake Club cookbook (p173).

For the tart pastry you will need: 150g plain flour, 50g caster sugar, 75g unsalted butter (cubed), and 2 egg yolks (keep one of the whites for brushing the pastry). With your fingertips bring together the ingredients and work them to form a pliable ball. Wrap this in cling film and leave to chill in the fridge for about an hour.

Meanwhile, prepare your candied citrus peel: it’s your choice whether you stick with lemons or (like Fidget) prefer to mix lemons and oranges but you will need two fruits – unwaxed and untreated. Peel them in long, thin strips, using a citrus zester if you have one (the Rowes used Lakeland’s Citrus Master*, a recent and timely gift). Gently heat 75g sugar and 75ml water in a small pan, stir to dissolve and simmer for 2–3min to make a syrup. Add the strands of zest and cook for another 2–3min, then remove and place on baking paper to cool.

Take your pastry out of the fridge and use it to line a 20cm Ø loose-bottomed tart tin lined with baking paper. Put back in the fridge for another 20min. Pre-heat your oven to 190°/gas 5 and blind bake the case (15min with baking beans and another 5min having removed the beans). Brush your tart case with the egg white to seal it and return to the oven for a minute. Remove from the oven and allow to cool while you prepare the filling.

For this you will need 3 eggs, 40g caster sugar, grated zest and juice of 2 medium lemons, 100ml whipping cream and 10ml Cointreau or Limoncello liqueur (optional). Lightly whisk together the eggs, sugar, lemon juice, zest and liqueur. Whip the cream until stiff and gently incorporate into the egg mix. Reduce the oven temperature to 120°/gas mark ½, pour the filling into the pastry case and bake for about 30min. Leave to cool, remove from the tin and decorate with icing sugar and the candied citrus peel.

Discipline restored, mutiny averted  –  this tart really brought all the crew together.

*Lakeland Citrus Master        Fidget Approved