This is a hands off lemon tart! Let the steam cavity and main oven do the work for you. This is a great easy recipe for a last minute get together. The lemon filling is cooked in the steam cavity while the pastry bakes blind in the oven. Lemon and pastry are then brought together and finished off using the fan-assisted oven. As the lemon is set as soon as it comes out of the oven then this lemon tart can be served hot or cold or simply at room temperature.
Serves: 6 to 8 people
Total cooking time: 40 minutes
- A 20cm fluted loose bottom tin, approximately 3cm deep
- Baking beans or rice
- Baking tray
- A metal mixing bowl
- 1 ready made short crust pastry roll
- 100g butter – melted
- 185g caster sugar
- Zest of 2 lemons
- 150ml lemon juice
- 2 whole eggs
- 2 egg yolks
- Firstly, ensure your steam cavity is filled with fresh water, is clean and ready to go. For this recipe you need the wire rack only.
- Set your oven to the fan assisted symbol (a line at the top and the bottom and a fan in the middle) and the temperature to 190°. Ensure the wire shelf in the oven is in the lowest position possible. Place a baking tray directly onto the shelf. The tray helps to transfer heat to the pastry base and ensure it is really crisp.
- Place all of the ingredients for the lemon filling into a metal mixing bowl and whisk together.
- Set the steam oven to 80° and 15 minutes. Put the mixing bowl onto the wire rack and press the start button.
- While the lemon cooks unravel the pastry and place into the fluted tin. Prick the base with a fork and then place some baking paper on top of the pastry and add the ceramic baking beans (or rice) on top of the paper.
- Place the pastry onto the tray in the oven and cook for 10 minutes.
- When the pastry has had 10 minutes remove it from the oven and remove the baking beans and paper. Pop it back into the oven for a further 5 minutes.
- After the 15 minutes of steam time is up remove the lemon and mix well. Then place it back into the steam cavity for a further 10 minutes at 80°.
- Remove the pastry shell from the oven and allow it to rest while the lemon finishes cooking.
- Turn the oven down to 170°.
- When the lemon is ready, strain it through a sieve into a jug and then pour the lemon mixture directly into the pasty shell. Place the tart onto the tray in the oven and cook for 15 minutes.
- When the tart has finished cooking allow it to cool slightly. The tart can be served warm or cold with a nice dollop of fresh cream.
- The cooking time in the steam oven may vary slightly by one or two minutes depending on if you have a Nexus steam oven or a standard built-in steam oven.
- Easily double the recipe and cook two at once. The beauty of steam cooking is that you do not need to double the cooking time!
- If you do not have a multifunction oven then simply cook on the fanned setting.
This recipe has been developed especially for Rangemaster by Product Demonstrator, Lindsey Payne.