Lemon Tart Recipe

Lemon Tart Recipe

Ingredients : Serves 8-10

350 g

2-3

150 ml

100 g

60 ml

4

Short crust or sweet short crust pastry

Grated rind

Freshly squeezed lemon juice

Caster sugar

Double cream

Eggs, plus 3 egg yolks

icing sugar, for dusting

Method :
  • Preheat oven to 190oC/375oF/Gas 5. Roll out the pastry and use to line a 23cm flan tin. Prick the base, line with foil and fill with baking beans. Bake for 15 minutes, or until the edges are dry. Remove the foil and beans, and bake for a further 5-7 minutes, until golden.
  • Beat together the lemon rind, juice and sugar, then gradually add the double cream and beat until well blended. Beat in the eggs, one at a time, then beat in the egg yolks.
  • Pour the filling into the baked pastry case. Bake for about 15-20 minutes, until the filling is set. If the pastry begins to brown too much, cover the edges with foil. Leave to cool. Dust with icing sugar before serving.

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