2 min read


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A recipe straight from our founder's kitchen. Catch Meyer Lemons in their last couple of weeks as Yorkshire Forced Rhubarb hits peak season to create this bright but balanced tart.

With a little time to prep ahead – and some patience with your pastry skills – this is a great recipe to draw on for an elegant seasonal dessert.


Ingredients (makes one tart)

8 inch shortcrust tart shell (follow your usual recipe)
230g Yorkshire Forced Rhubarb
3 Meyer Lemons
2 egg whites
150g sugar
340g double cream
4-6 gelatin sheets (depending on the strength)

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Images with caption alt text


1. First, follow your favourite recipe for a sweet tart case and fully bake it until golden brown.

2. Juice the Meyer Lemons, add three tablespoons of sugar and heat gently. Once warm add 1 sheet of pre-soaked gelatin (consult your package for the recommended amount per ml of liquid). Put aside but keep outside the fridge so it does not set.

3. Chop the rhubarb into inch-size pieces and add to a saucepan with the rest of the sugar. Cook on medium heat until soft (about seven minutes) then run the rhubarb through a sieve over a bowl to get most of the liquid out and set the pulp aside.

4. Put gelatin sheets in cold water to soften, remove once soft and add to the hot rhubarb juice. Once the sheets are dissolved, add the leftover rhubarb pulp and allow to cool completely in the fridge.

5. In a bowl, whisk the egg whites to soft peaks. In a separate bowl, whisk the cream until it holds a peak. Be careful not to overwhip the cream, or it will split.

6. Gently fold the rhubarb mixture into the whipped cream, then gently fold in the whipped egg whites a little at a time. Pour the rhubarb mixture into the tart case and place in the fridge for ten to fifteen minutes until set. Take out of the fridge and pour the lemon sauce on top then return to the fridge so the lemon sets into a jell. Serve cold, using a warm knife to get cleaner slices.

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