Lemon Tart Recipe

  
 

Pies And Tarts Recipes - Lemon Tart

Ingredients

  • 350g/12oz short crust or sweet short crust

  • grated rind of 2-3 lemons

  • 150ml/2/3 cup freshly squeezed lemon juice

  • 100g/1/2 cup caster sugar

  • 60ml/4 tbsp crème

  • fraiche or double cream,

  • 4 eggs, plus 3 egg yolks

  • icing sugar, for dusting

Method:

  1. Preheat the oven to 190'C/375"F/Gas 5. Roll out the pastry and use to line a 23cm/9in £Ian tin. Prick the base, line with foil and fill with baking beans. Bake for 15 minutes, or until the edges are dry. Remove the foil and beans, and bake for a further 5 -7 minutes, until golden.

  2. Beat together the lemon rind, juice and sugar, then gradually add the crème fraiche or double cream and beat until well blended. Beat in the eggs, one at a time, then beat in the egg yolks.

  3. Pour the filling into the baked pastry case. Bake for about 15 -20 minutes, until the filling is set. If the pastry begins to brown too much, cover the edges with foil. Leave to cool. Dust with icing sugar before serving.