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The Treehouse Lemon Tart

With thanks to our chef Amy Wilson from 'Amy's Fine Foods' here is the recipe for the Lemon Tart we have served during February and March.

Our new Menu for April and May will be:

  • Bacon & Leek Tart with Candied Walnuts
  • Lentil, Beetroot & Fetta Salad with white balsamic & mustard dressing
  • Brown Sugar Meringues with Blood Orange Cream & Persian Fairy Floss

Sounds delicious!

  • lemon tart

Individual Lemon Tarts – makes 10


100g butter, softened

50g caster sugar

½ egg yolk

1 tsp cream (35% milk fat)

125g plain flour

  • Place butter in the bowl of an electric mixer fitted with a paddle attachment. Work the butter on slow speed until smooth
  • Add the sugar and mix together on medium speed until combined, taking care to not aerate the mixture
  • Remove the bowl from the mixer and add the egg yolk and cream
  • Fold in with a wooden spoon
  • Sift flour onto a clean work surface and make a well in the centre. Scrape the butter mixture into the well
  • Using the tips of your fingers, work the butter into the flour
  • Keep working until it resembles breadcrumbs
  • Gather the pastry together and form into a log
  • Wrap in plastic wrap and refrigerate for 2 hours.
  • To blind bake preheat oven to 160°C
  • Remove pastry from the fridge and cut log into 10 rounds
  • Roll each piece to 3mm and line 10 holes of a muffin pan
  • Line each with baking paper and baking weights and blind bake for 5 mins, then remove paper and weights and continue to cook for a further 5 mins.

Lemon Filling

2 lemons

4 eggs plus 1 yolk

185g caster sugar

150ml cream

  • Wash the lemons and grate the zest, squeeze the juice and place aside with the zests
  • Beat the eggs and the sugar together until smooth and well blended
  • Whisk the cream until slightly thickened
  • Stir the beaten eggs and sugar with the reserved juice and zests, then gently fold in the cream
  • Once the pastry has finished baking reduce the oven to 150°C and pour the prepared filling into the cases. Place back into the oven and cook for 10-15 mins until just set. If the mixture is slightly wobbly that’s ok as it will set completely when it cools