easy crustless lemon tart

While trawling through the internet looking for something else I spied this recipe for a crustless lemon tart. The original recipe called for thickened cream but I'd just returned from Brisbane and I had creme fraiche in the fridge that needed to be used before it expired. I also had eggs and lemons so on the spur of the moment I thought I'd give this recipe a go as my work colleagues are big fans of lemon flavoured desserts.

It really couldn't be more simple. I threw all the ingredients into the food processor and whizzed them until combined and poured the batter into a spring form pan.

The original recipe called for just greasing the tin but a little of the very liquid batter ran while out it baked, welding the springform tin together. If I were to make this again I would definitely line the tin with baking paper and I think a simple shortbread base would be a great addition. 

Creme fraiche is too rich for me so I didn't try out this tart but I took this into work where it went down a treat. Here's the recipe for you which makes a 20cm/8 inch tart. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20ºC.

Easy Crustless Lemon Tart by Bill Granger 
3 whole large eggs
½ cup plain flour 
1 cup caster sugar
pinch of salt
100g unsalted butter, melted 
finely grated lemon zest of 2 large lemons
125 ml freshly squeezed lemon juice
1 cup thickened cream or creme fraiche 
1 teaspoon vanilla extract
icing sugar for dusting

Thick cream and berries

Preheat oven to 180°C. Grease and line the base and sides of a 20 cm spring-form pan with baking paper.

Place the eggs, flour, sugar, salt, butter, lemon zest and juice, cream and vanilla into the bowl of a food processor. Whiz until combined.

Pour the liquid batter into the lined spring-form pan and bake for 35-40 minutes until lightly browned around the edges. The tart will still seem a little ‘wobbly’ at this stage but remove from oven and rest on a cake rack for 20 minutes. Refrigerate for 30 minutes or until cold before removing the tart from the spring-form base. 

Just before serving, sieve icing sugar lightly over tart. The tart can be served with a dollop of cream and some berries.

 I have a hankering for a classic lemon tart!

See you all again next week with some more baking from my kitchen.

Bye for now,


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