Round off dinner parties in style with a slice of this zesty lemon tart.
A wonderful lemon tart recipe that is such an easy dessert to make and has a wonderfully refreshing and tangy flavour of fresh lemons. It is also very popular in France and can be found in many bistros and patisseries.
225g sweet shortcrust pastry, home-made or
190 g caster sugar
250 ml double cream
3 lemons, zested, and juiced
Pre-heat the oven to 200ºC and grease a 20cm tart tin.
Roll out the pastry and place over the tin. Press it down into the sides and let the excess hang over the edges. Prick the base with a fork, line with grease proof paper and baking beans or uncooked rice, and cook in the oven for 15-20 minutes until golden brown.
Meanwhile, make the filling:
Whisk the eggs and mix in the sugar. Stir in the cream and lemon juice, sieve the mixture and then add the zest.
Take the tart from the oven, remove the grease-proof paper and the baking beans or uncooked rice, and return to the oven for five minutes.
Turn the heat down to 150ºC and pour the lemon mixture into the tart case. Bake for about an hour, or until the filling is just set and the pastry is golden-brown.
Remove tart from the oven and trim off the overhanging pastry. Leave the tart to cool completely before putting it in the fridge for three hours.