Lemon Tart

Prep time: 2 hrs

Makes: 2 Tarts

Ingredients

The filling:

- 495g Whole egg

- 375g Sugar

- 145g Lemon juice

- 24g Lemon zest

- 280g Double cream

The pastry:

- 60g Unsalted butter, softened

- 40g Icing sugar, sieved

- 1 x Egg yolk

- 125g Plain flour

- 1 tbsp Water (if needed)

Method

The filling:

- In a large bowl, whisk the eggs and the sugar together. Then add the lemon juice, followed by the cream.

- Mix well, then strain through a sieve, into a pouring jug. Stir in the lemon zest, then set aside in the fridge until required.

The pastry:

- In a large bowl, beat together the icing sugar and the egg yolk until smooth. Add in the butter and beat further. Once fully combined, mix in the flour and press together. Use a spoonful of water to bring it together if needed.

- Lightly flour your work surface and place the dough on it. Knead with the palm of your hands until it is well blended. Wrap the dough in cling film and refrigerate for one hour.

- Once rested, remove from the fridge and roll the pastry to about 2mm thick. Cut out your circles making sure that they are slightly larger than the baking tins.

- Line 2 x 20cm round cake tins with parchment paper, then place your pastry in the tins ensuring the edges are up and flush with the sides of the tins. Blind bake for 4-6 minutes at 185-190ºc or until lightly golden brown.

Cooking the tart:

- Heat the lemon tart mix slightly to approximately 35ºc. Pour the mix into your pre-cooked tart base, and place back in the oven at 125ºc. Cook for 25-30 minutes (depending on the depth of your tin) or until there is a slight jelly like wobble in the tart. You want it just cooked.

- Remove from the oven and allow to cool before serving.

Raspberries & cream go very well along side, but it’s a winner on it’s own. - Enjoy!