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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
  1. Mix 250g plain flour and 70g icing sugar in a bowl
  2. Rub 125g butter into the mixture with your fingers until crumbly
  3. Mix in 2 egg yolks
  4. Roll the pastry into a ball, flatten it out, wrap in cling film and chill for at least 30 minutes
  5. 30 minutes
  6. Zest and juice 2 lemons, keeping the zest and juice separate
  7. Beat 5 eggs, 140g caster sugar, 150ml double cream and lemon juice together. Stir in the lemon zest
  8. Roll out the pastry on a lightly floured surface to about the thickness of 5mm
  9. 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
  10. 30 minutes
  11. Heat the oven to 160ºC
  12. Line the tart with foil and fill with rice or dried beans. Bake for 10 minutes
  13. 10 minutes
  14. Discard the rice and foil, and bake for another 20 minutes
  15. 20 minutes
  16. Pour in the lemon mixture and bake again for 30 minutes until just set
  17. 30 minutes
  18. Leave to cool, then remove the tart from the tin.
  19. Use raspberries, to top, and serve at room temperature or chilled