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42<br />
READY<br />
in 1hr 30mins<br />
plus cooling<br />
Serves 8<br />
Lemon Tart<br />
This divine dessert has a crisp and buttery pastry case<br />
filled with a tangy lemon cream filling.<br />
Ingredients<br />
300g ready-made sweet shortcrust pastry<br />
Flour, for dusting<br />
Grated zest and juice from 3 large lemons<br />
100g caster sugar<br />
2 medium eggs<br />
2 medium egg yolks<br />
150ml double cream<br />
Lemon slices and mint leaves, to decorate<br />
Method<br />
1 Roll the pastry out on a lightly floured surface and use to line a 23cm<br />
loose-based fluted flan tin. Trim the edges and prick the pastry base all<br />
over with a fork. Chill in the fridge for 30 mins.<br />
2 Preheat the oven to 200C / 180C fan / gas mark 6.Place a baking sheet<br />
in the oven to heat up. Line the pastry case with greaseproof paper and<br />
baking beans. Bake on the hot baking sheet in the preheated oven for<br />
10 mins. Remove the lining paper and beans and bake for a further 5-10<br />
mins until the pastry is pale golden.<br />
3 Reduce the oven temperature to 170C / 150C fan / gas mark 3. In a<br />
large bowl, whisk together the lemon zest, sugar, eggs and egg yolks.<br />
Gradually whisk in the double cream and lemon juice. Leave the mixture<br />
to stand for 10 mins.<br />
4 Pour the lemon mixture into the pastry case and bake for 30-40 mins<br />
until the filling is just set – it should still be a little wobbly in the centre.<br />
Leave to cool in the tin. To serve, carefully remove the tart from the tin<br />
and decorate with lemon slices and mint leaves.<br />
TIP: Allow the pastry to come to room temperature for about 30 mins before rolling out, otherwise it may crack.
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