Satisfy your sweet tooth with this lemon tart recipe.
Chef Mune Kimura of the Postcard Café in Stellenbosch offers up his lemon tart recipe. It’ll make for a great Sunday afternoon treat.
For the pastry
- 285g unsalted butter (room temperature)
- 150g icing sugar, sifted
- 100g ground almonds
- ½ tsp salt
- 2 large eggs, lightly beaten
- 490g cake flour
For the lemon filling
- 180ml lemon juice
- zest from 5 lemons
- 160g sugar
- 4 eggs
- 6 yolks
- 30ml milk
- 84g unsalted butter
- 84g salted butter
- To make the pastry, cream the butter and icing sugar. Add the eggs and beat until smooth. Gradually add the dry ingredients, but do not over-mix.
- Roll out pastry dough to about the same size as the baking tin. Carefully press dough into tin, cutting off the extra bits from the side. Bake the empty shell in a preheated oven at 170°C for 7-10 minutes or until crust is golden. There is no need to prick the shell or to bake it with weights. Remove from the oven.
- For the filling, place all the ingredients in a pot and cook over medium heat, stirring constantly until the thickness of custard. Strain and cool slightly. Pour into the pre-baked tart shell and bake until set, about 15-20 minutes. Serve at room temperature.
Chef Mune Kimura joined forces with Marie Condé to set up Postcard Café. It may have started out as a great spot to get a slice of cake and a cup of coffee, but Mune has been able to build it into a popular restaurant in the Jonkershoek Valley. Read more about how he did just that in our Country Chef interview.
+27 (0) 21 861 7703; [email protected]
Open Wednesday to Sunday from 9am to 4pm
Recipes supplied and approved by chef.
Photography Francois Pistorius
A journalist by trade, features writer on occasion and now the digital editor of SA Country Life. The first chance she gets, Leigh will tell you about a podcast she was recently listening to and how you simply have to make the move from radio. In a previous life, she once taught English on Jeju which left her with an insatiable craving for kimchi.