Lemon Tart

Lemon Tart

This I truly something to die for, I love the smooth and creamy tang of this dessert. Tastes like heaven on a plate, perfect for tea time or just as an amazing light dessert after a heavy meal.

·         1 x Quantity Sweet Shortcrust Pastry

·         5 X Whole Eggs

·         125ml Fresh cream

·         225g Castor Sugar

·         Zest & Juice of 4 Lemons

·         Icing Sugar for Dusting afterwards

Method:

Bake blind you’re sweet Shortcrust in a large loose bottomed baking tin about 20cm in diameter. Pre-heat the oven to 170 ͦC. In a large bowl whisk together the eggs, cream, sugar, zest and juice of the lemons, whisk till all the sugar has dissolved. Now gently pour the filling into the cooled pastry shell (I find if you let the pastry shell stand for 2 hours, it just stays extra crisp) and bake for 30 -35 minutes. You want a smooth surface, if your oven is too high there will be bubbles on the surface. Remove the tart from the oven and let cool overnight before unmoulding the tart. Dust liberally with icing sugar just before serving.

TIP: For that extra look, caramelise very thin slices of lemon dusted in castor sugar on a silicone sheet in the oven and decorate each slice of tart with the caramelised lemon slices.