Short of escaping to the Amalfi Coast for the summer, I’ve found the next best fix here in London: Theo Randall’s Amalfi Lemon Tart. While this feistily-zesty dessert is always a draw at Theo’s eponymous restaurant at InterContinental Park Lane, you can easily recreate it at home too with his signature recipe.
Theo Randall’s Amalfi Lemon Tart
You will need
- 1 26cm sweet pastry case
- beaten egg for egg wash
And for the filling:
- grated zest of 5 Amalfi lemons
- 150 ml freshly squeezed Amalfi lemon juice
- 300 g caster sugar
- 300 g unsalted butter, chilled
- 6 whole organic eggs
- 9 organic egg yolks
- Preheat the oven to 180°C. Line the tart case with baking parchment and fill with baking beans. Blind bake for 15 minutes until golden in colour. Remove the paper and baking beans, then return the tart case to the oven to bake for a further 5 minutes. Brush all over the inside of the case with egg wash to seal. Bake for another 5 minutes, then set aside.
- Preheat the grill to high. For the filling, combine the lemon zest and juice, sugar and butter in a heavy-based saucepan and heat gently until the butter has melted and the sugar dissolved. Whisk the eggs and yolks together in a bowl, then add to the saucepan. Stir over a medium heat until the custard mixture thickens (make sure it doesn’t boil or the eggs will curdle). Still stirring, pour the filling into the tart case
- Place the tart under the grill and cook until black dots appear on the surface of the filling. Leave to cool and set before serving.
For more on Theo Randall at the InterContinental Park Lane, do have a read of my previous review(s).
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