Very Lemon Tart

Very Lemon Tart
  • 5 large lemons
  • 9 eggs
  • 1 egg beaten
  • 250 g plain flour
  • 300 ml whipping cream
  • 125 g butter
  • 375 g caster sugar
  • 60 g caster sugar
  1. Place the flour in a large bowl, then add the butter and rub in until the mixture resembles fine breadcrumbs.
  2. Stir in the 60g caster sugar, and then bind together with the beaten egg.
  3. Wrap in cling film and let it chill for 30 minutes.
  4. Preheat the oven to 200 C / Gas 6.
  5. Roll out the dough and line in a flan tin, then cover the pastry with foil and add a little of raw rice or beans and bake for about 10 minutes.

  6. Remove the rice/beans and foil and bake for a further 5 minutes.

  7. Reduce the oven’s temperature to 180 C / Gas 4.

  8. Beat the eggs then add the cream, the caster sugar, all of the 5 lemon juice and zest of 2 lemons, and stir until smooth.

  9. Pour the mixture into the flan tin and bake for about 35-40 minutes or until the mixture is just set.
  10. Served at room temperature.

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