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Pete's avatar

I, too, went down the baked lemon tart rabbit hole a few years ago. Happy days!

Interestingly, Heston made a <a href=https://www.theguardian.com/lifeandstyle/2003/mar/01/foodanddrink.shopping1>much sharper version</a> in the early days of The Fat Duck, using less sugar, egg, and cream, and twice as much juice as his later one. Unfortunately, I can’t remember what I thought of it at the time. In the end I seem to have settled on the version by Roger Pizey (ex Marco/Gavroche) which also has more lemon and less sugar than the Roux. (If you’re curious he goes with: 25% lemon juice, 18% double cream, 25% sugar, 32% egg.)

But I really must revisit that original Heston version at some point to see why I stepped over it. A couple of things that I did carry forward are to use whipping cream rather than double, and to warm the mix in a bain marie. Pouring a warm mix into a warm shell mitigates the problem of the filling separating into two layers when making a deep tart (3.5 cm).

I’ve only just found your feed so I’m looking forward to browsing the archive. Thanks.

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Sabrina Sahota's avatar

Can’t wait to make these! For the pastry after combining the nuts with the sugar, do you just add everything else in?

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