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Lazy Lemon Tart


When life gives you lemons, make this Lazy Lemon Lovers Tart. Fresh and fabulous, it reminds me of summer in Provence (I have a great imagination!).


For the Crust


Preheat oven to 375 degrees Fahrenheit / 190 degrees Celsius


Grease and flour a nine-and-a-half- by one-and-a-half-inch springform tart pan (leave one tablespoon oil for later).


Lay the first pastry sheet over half the pan and the second sheet over the other half horizontally, overlapping the pastry.


Now, lay the third piece of pastry vertically over half the tart pan and the fifth over the other half of the pan, overlapping the pastry.


Brush a thin layer of oil over the pastry.


Lay the fifth piece horizontally over the top and the sixth piece over the other half of the pan, overlapping the pastry. Repeat with the seventh and eighth piece.


Trim the edges of the pastry with scissors to the top of the tart pan; don’t worry if it isn’t perfect, it adds to the rustic effect. Brush another thin layer of oil over the pastry, making sure you cover the edges.


Take a piece of aluminum foil or Gefen Parchment Paper and place on the bottom of the pastry, covering the sides.


Add baking beans and push the beans into the edges of the pan.


Place in oven to bake blind for approximately 10 minutes. Remove from oven and leave to cool with baking beans still in. If you can, place a heavy dish over the baking beans to stop the bottom from rising up.


Turn the oven down to 300 degrees Fahrenheit / 150 degrees Celsius.


When the pastry case/parchment paper has cooled, remove the silver foil, baking beans, and the heavy dish.

For the Lemon Filling


In a bain-marie (a saucepan filled with water a third of the way up, with a heatproof bowl on top), place all the filling ingredients in the bowl on top.


Over low heat, use an electric whisk on the first setting (if not, you will get mixture all over the kitchen). Whisk the ingredients (don’t worry if they look strange at first). Soon, the mixture will start to thicken. Remove from heat after approximately seven to 10 minutes.



Pour the lemon custard into the pastry case and place in the oven for approximately 10 minutes until set. Remove and leave to cool.


Once cool, refrigerate. When ready to serve, decorate with plenty of sieved powdered sugar.


Excerpted from The Modern Jewish Table by Tracey Fine and Georgie Tarn with permission from Skyhorse Publishing, Inc. Copyright 2017 by Tracey Fine and Georgie Tarn.

Photography: Rupa Photography. Art direction and Styling: Mandy Thompson.