Sue Stoneman Summer 2022 Join us on @thebbqmag
When life gives you lemons – and you’ve residual heat in your BBQ – how about baking a delicious, zingy lemon tart? You can use shop-bought pastry but it’s very easy to make your own. There’s no need to bake the pastry blind.
Ingredients – pastry
175g plain flour
25g icing sugar
100g unsalted butter, cut into cubes
1 egg yolk
1 tbsp cold water
Ingredients – filling
5 large eggs
225g caster sugar
125ml double cream
4 unwaxed lemons – zest and juice
1. First make the pastry. Place the flour into a large bowl and add in the cubed butter. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Add in the icing sugar and mix with a fork. Make a well in the centre and drop in the egg yolk and the water. Using the fork, bring the mixture together to form a dough. Wrap in film and place in the fridge while you make the filling.
2. You need your BBQ set up for indirect grilling at a temp of 170°C.
3. Place all the filling ingredients in a bowl, and whisk together until well blended.
4. Roll out the pastry and line your tart dish.
5. Trim the edges with a blunt knife.
6. Pour in the filling and place the dish into your BBQ. I put my dish on an upturned baking tin just to stop the base cooking too much. Because the heat comes from underneath in the Kamado Joe, there is no need to bake the pastry blind when making this tart, which saves time and fuss.
7. I baked this for 45 minutes. You want the middle of the tart to have a slight wobble and the pastry to be golden. Remove it from the heat and leave to cool. It will firm up slightly. Serve with fruit or cream.
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