Lemon Whisky Tart Recipe

Lemon Whisky Tart Recipe

Ingredients: Serves 6

175 g/6 oz/1.5 cups plain (all-purpose) flour
A pinch of salt
75 g/3 oz unsalted (sweet) butter, diced
Cold water, to mix
75 ml/5 tbsp strawberry jam (conserve)
1 large lemon
100 g/4 oz/0.5 cup soft tub margarine

100 g/4 oz/0.5 cup caster (superfine) sugar
100 g/4 oz/1 cup self-raising (self-rising) flour
2.5 ml/0.5 tsp baking powder
2 eggs
225 g/8 oz icing (confectioners) sugar, sifted
15 ml/1 tbsp whisky


Mix the plain flour and salt in a bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Mix with enough cold water to form a firm dough. Knead gently on a lightly floured surface. Wrap in clingfilm (plastic wrap) and chill for at least 15 minutes. Roll out and use to line a 23 cm/9 in loose-bottomed flan tin (pie pan). Prick the base with a fork. Spread the jam over the base and chill while preparing the filling.

Finely grate the rind from half the lemon and thinly pare the remainder. Squeeze the juice. Put the margarine, caster sugar, self-raising flour, baking powder and eggs in a bowl with the grated lemon rind. Beat well until smooth. Turn into the flan case (pie shell) and level the surface. Bake in a preheated oven at 190C/375F/gas mark 5 for about 30 minutes until cooked through and the centre springs back when lightly pressed.

Meanwhile, cut the thinly pared rind into very thin strips and boil in water for 3 minutes. Drain, rinse with cold water and drain again, then dry on kitchen paper (paper towels). Blend the icing sugar with the lemon juice and whisky until smooth. Remove the tart from the flan tin and place on a serving plate. Spoon the icing over, letting it run down the sides. Scatter the lemon rind over to decorate and serve warm or cold.

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