Foodies Blog

Caramelised Lemon Tart

by Stephen Crane of Ockenden Manor

Sweet Pastry:

5oz Butter

2oz Sugar

Cream together

8oz Plain Flour

¼ tsp Salt

1 Egg

Mix together, add to the creamed mixture and line flan dish.

Chill in Fridge for ½ Hour

Bake blind for 1 hour at 170c, egg wash twice. Should be golden brown.

Lemon Cream:
1st Pan — 250g Sugar, 200g of Lemon Prep (Zest of 3 Lemons, Juice of 4 Lemons)

2nd Pan – 700ml Double Cream

(Both pans to be boiling at the same time)

In Bowl – 9 Beaten Eggs

Pour the lemon mix, then the cream mix on top of the beaten egg – KEEP WHISKING

Pass, skim and fill up the tart case

Cook at 110c for 40 – 50 minutes. Should be like Jelly

Cool out of the Fridge and enjoy!

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