Lemon Tart

A classic lemon tart is a wonderful way to finish a dinner party. The creamy and zesty filling is carried in a sweet crisp shortcrust pastry that makes for a delicious palate-cleansing pudding. Make the pastry a day ahead of time if you like. You could make it up to two days before and keep it in the fridge. I find this lemon tart is delicious just as it is but you could serve it with a little loosely whipped cream too.

Ingredients

| Serves 8-10 |

For the pastry

175g plain flour
100g butter
30g icing sugar
1 large egg

For the filling

5 large eggs
120ml double cream
200 caster sugar
zest of 5 lemons, juice of 4

Method

To make the pastry, place the flour, butter, and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg.
Pulse again until the mixture forms a pastry. Wrap in clingfilm and chill in the fridge for 30 mins.
Preheat the oven to 180° C fan setting.
Dust a surface with flour and roll out the pastry until about 1/2 cm thick.
Roll the pastry back over the rolling pin to help lift it into a 23cm/9 inch loose-bottomed fluted tart dish. Press the pastry into the edges of the tart dish, allowing any excess to hang over the sides. Prick the base lightly with a fork.
Line the pastry with baking parchment, and fill with baking beans or dry rice. Bake for 20 mins. Then remove the parchment and baking beans and trim any excess pastry. The tart shell should be dried out. If any raw pastry remains, return it to the oven for 3-5 mins. Allow the tart shell to cool slightly whilst you make the filling.
Whisk the eggs in a bowl. Add the cream, sugar, lemon zest, and juice and whisk again until combined.
Bake for about 45 minutes or until just set but with a slight wobble in the centre. Allow the tart to cool, transfer to a plate and dust with a little icing sugar.

For more tart recipes try this rhubarb tart or this pear tart.