Lemon Tart
- 250g plain flour
- 70g icing sugar
- 125g butter
- 2 egg yolks
- 5 eggs
- 140g caster sugar
- 150ml double cream
- 2 lemons
- raspberries, to top
- Mix 250g plain flour and 70g icing sugar in a bowl
- Rub 125g butter into the mixture with your fingers until crumbly
- Mix in 2 egg yolks
- Roll the pastry into a ball, flatten it out, wrap in cling film and chill for at least 30 minutes
30 minutes
- Zest and juice 2 lemons, keeping the zest and juice separate
- Beat 5 eggs, 140g caster sugar, 150ml double cream and lemon juice together. Stir in the lemon zest
- Roll out the pastry on a lightly floured surface to about the thickness of 5mm
- Lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 minutes
30 minutes
- Heat the oven to 160ºC
- Line the tart with foil and fill with rice or dried beans. Bake for 10 minutes
10 minutes
- Discard the rice and foil, and bake for another 20 minutes
20 minutes
- Pour in the lemon mixture and bake again for 30 minutes until just set
30 minutes
- Leave to cool, then remove the tart from the tin.
- Use raspberries, to top, and serve at room temperature or chilled