Amalfi Lemon Tart Recipe | Italian Dinner Party Dessert
Simple, yet impressive, this Amalfi Lemon Tart from Theo Randall, features a bold and zesty lemon custard in a light tart tart case.
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Cooking tools:
- Tart case
- Baking parchment
- Baking beans
- Oven
- Pastry brush
- Heavy-based saucepan
- Whisk
- Mixing bowl
- Grill
- Spoon
- Microplane
- Citrus press
- Spatula
- Measuring cup
- Kitchen timer
- Egg separator
- Cooling rack
Ingredients
- 1 x 26cm Sweet Pastry Case beaten egg, for egg wash
- grated zest of 5 Amalfi lemons
- 150ml freshly squeezed Amalfi lemon juice
- 300g caster sugar
- 300g unsalted butter, chilled
- 6 whole organic eggs
- 9 organic egg yolks
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