Lemon tart

Name: Lemon tart
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 120 g unsalted butter; 80 g icing sugar; 3 pc egg yolk; 250 g plain flour; 2 tbsp water; 5 pc eggs; 150 g caster sugar; 90 ml lemon juice; 2 tbsp lemon zest; 150 ml double cream

A zesty lemon filling in a crisp sweet pastry, baked until just set and finished with a dusting of icing sugar.

95 min 932 kcal/serving serves 4

932kcal18gprotein109gcarbs48gfat

Raymond BlancView the original on raymondblanc.com More from Raymond Blanc on Mello

🧈unsalted butter

🍬icing sugar

🥚egg yolk

🌾plain flour

💧water

🥚eggs

🍬caster sugar

🍋lemon juice

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About Raymond Blanc

French chef and restaurateur known for classic and modern French cuisine

Raymond Blanc is a French chef, restaurateur, and cookery writer based in Oxfordshire, England, where he founded and runs Belmond Le Manoir aux Quat'Saisons, a two-Michelin-starred hotel and restaurant. He is also known for numerous cookbooks and television series exploring French cooking and seasonal, garden-grown produce.

His cooking is rooted in classical French technique but leans heavily on the seasonal fruit, vegetables, and herbs grown in Le Manoir's own extensive gardens. Dishes tend to be precise and refined, built on strong stocks, sauces, and careful knife work, while his television and book work often simplifies these techniques for home cooks without losing the emphasis on quality ingredients.

21 recipes on Mello, imported from raymondblanc.com, mostly French and British.