Pina’s Lemon Tart

lemon tart

Pina used to run a restaurant in Semproniano in Tuscay called ‘Il Mulino’. Sadly she isn’t there any longer but here is her recipe for
Lemon Tart

Filling:
Grated peel of 3 (bio) lemons
200gr lemon juice
500gr water
a but of butter
150gr sugar.

Mix the grated peel with the sugar & add all the ingredients except lemon juice. Put enough gelatine for ½ lt in the slightly warmed lemon juice for 10’. Place covered in the fridge.

Pastry:
500gr flour
200gr butter.

Mix with the fingers till it looks like breadcrumbs & add 150gr sugar,1 whole egg plus 3 yolks. Mix and refrigerate (this will keep in cling paper for 3 days). Roll out the pastry on a board & line a pastry tin. Prick with a fork and cook at 180° for 30’. Cool and fill with the lemon filling, returning to the fridge for 2 hrs.

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