Recipe: Lemon tart
We like to use Amalfi lemons for this tart when they are in season, but any lemons are fine, say the Boglione family

We like to use Amalfi lemons for this tart when they are in season, but any lemons are fine, say the Boglione family. Whichever type you choose, it’s a good idea, if you can, to heat them above the stove before squeezing them: this will soften the fruit and help release their juices.
Serves 4
For the sweet pastry
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- 150g unsalted butter, softened
- 75g caster sugar
- 235g strong white flour
- 15g ground almonds
- ¼ tsp salt
- 2 large egg yolks
- 2 large eggs
- ½ a vanilla pod, seeds removed and whisked into the egg
- zest of ½ a lemon
For the lemon curd
- 2 large eggs
- 3 large egg yolks
- 125g caster sugar
- ¼ tsp cornflour
- 3 tbsp finely grated lemon zest, from about 4 lemons
- 115ml lemon juice, from about 3 lemons
- 85g unsalted butter, cut into small pieces
Method
- Butter and flour a 23cm tart tin. Begin by making the pastry. Cream the butter and sugar together in a large bowl, then sift in the dry ingredients and add the eggs, vanilla and lemon zest. Mix gently until you have a light, soft pastry. Add a spoonful more flour if it is very sticky. Wrap the dough and rest in the fridge for at least 20 minutes.
- Once rested, roll out the pastry until it is around 5mm thick and about 5cm larger than the tart tin all the way around, then press gently into the case. Rest again in the fridge for 20 minutes while you preheat the oven to 180°C.
- Once chilled, line the case with baking paper and baking beans, making sure they’re pushed into every indent of the case, which helps ensure crisp edges. Blind bake for around 25 minutes, until golden brown. Leave to cool.
- For the lemon curd, whisk together the eggs, egg yolks, sugar and cornflour in a medium saucepan. Whisk in the lemon zest and juice. Cook over a medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon – it should take about 7 minutes.
- Remove from the heat and whisk in the butter, a piece at a time. Pour the filling into the cooled tart shell. Bake for about 30 minutes, or until the filling is browned, slightly puffed and set. Cool completely before serving.
Taken from Petersham Nurseries by the Boglione Family, out now at £65. Visit petershamnurseries.com. To buy from The Week Bookshop for £52, call 020-3176 3835 or visit theweekbookshop.co.uk
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
October 19 editorial cartoons
Cartoons Sunday's editorial cartoons include Pete Hegseth and the press, an absence of government, and George Washington crossing the Delaware
-
A little-visited Indian Ocean archipelago
The Week Recommends The paradise of the Union of the Comoros features beautiful beaches, colourful coral reefs and lush forests
-
AI: is the bubble about to burst?
In the Spotlight Stock market ever-more reliant on tech stocks whose value relies on assumptions of continued growth and easy financing
-
A little-visited Indian Ocean archipelago
The Week Recommends The paradise of the Union of the Comoros features beautiful beaches, colourful coral reefs and lush forests
-
Diane Keaton: the Oscar-winning star of Annie Hall
In the Spotlight Something’s Gotta Give actor dies from pneumonia at the age of 79
-
Heirs and Graces: an ‘enthralling’ deep dive into the decline of nobility
The Week Recommends Eleanor Doughty explores the ‘bizarre fascination’ with the British aristocracy
-
6 sporty homes with tennis courts
Feature Featuring a clay tennis court in New York and a viewing deck in California
-
Critics’ choice: Seafood in the spotlight
Feature An experimental chef, a newspaper-worthy newcomer, and a dining titan’s fresh spin-off
-
Taylor Swift’s Showgirl: Much glitter, little gold
Feature Swift’s new album has broken records, but critics say she may have gotten herself creatively stuck
-
Theater review: Masquerade
218 W. 57th St., New York City 218 W. 57th St., New York City
-
Film reviews: Roofman and Kiss of the Spider Woman
Feature An escaped felon’s heart threatens to give him away and a prisoner escapes into daydreams of J.Lo.