This air fryer lemon tart is tangy and delicious. Depending on your air fryer we recommend making a foil sling to sit underneath the tart pan. This will make it easier to get the hot pan out of the hot air fryer safely.
Ingredients
Method
Preheat a 5.3-litre air fryer to 180°C/350°F for 3 minutes. Grease a 20cm loose-based tart pan.
Beat butter and icing sugar in a small bowl with an electric mixer until smooth. Stir in 1 cup (150g) of the flour until a dough forms. Press mixture evenly over base and up the side of the tart pan. Fold a length of foil into a long strip; place under tart pan to act as a sling.
Taking care, lower tart pan, on the sling, into the air fryer basket; at 180°C, cook for 10 minutes.
Using the back of a spoon, press crust back down over the base and up the side of the tart pan; cook for a further 8 minutes until tart base is dry and lightly golden.
Meanwhile, for the filling, place eggs, caster sugar, remaining flour, the lemon rind and juice in a medium saucepan; whisk continuously over medium heat until mixture boils and thickens.
Pour hot filling mixture into a jug, then pour over the hot tart base in the basket. Reset the temperature to 160°C; cook for 3–5 minutes until filling is set. Using the foil sling as an aid, lift from the basket and place on a wire rack. Leave tart in pan to cool.
Meanwhile, spray the basket with oil. Sprinkle lemon slices with extra caster sugar and place in the basket; at 160°C, cook for 6 minutes until caramelised.
To serve, top tart with caramelised lemon slices and dust with extra icing sugar.
How long does this air fryer lemon tart keep?
Tart will keep in an airtight container in the fridge for up to 3 days.
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