Lemon Tart

Lemon tart with shortcrust pastry

Ingredients

150g plain flour
25g icing sugar (additional for dusting)
75g butter or margarine
3 medium eggs or 2 large
125g caster sugar
100ml double cream
2 lemons

8 inch/20cm flan tin/dish

Method

1. Mix 150g of plain flour and 25g of icing sugar in a bowl
2. Add 75g of butter and rub it into the flour until resembles breadcrumbs
3. Add a little water and make a dough
4. Sprinkle a little flour and roll out the pastry
5. Place pastry into the 8 inch/20 cm flan tin/dish
6. Trim off excess pastry but allow for pastry shrinkage during baking
7. Either line the pastry with baking paper and fill with baking beans or use a fork to prick the base and sides. This prevents big air bubbles from forming under the base.
8. Put the pastry base onto a baking tray and into a preheated oven at 200C/180 fan/gas 7 for 5-10 mins and then remove
9. Now reduce the oven temperature 170C/150 fan/gas 3
10. Whisk the 3 eggs in a bowl
11. Add 125g of caster sugar and stir
12. Add 100ml of double cream and lemon juice and stir
13. Sieve the mixture into another bowl
14. Add the lemon zest
15. Pour the lemon mixture into the pastry base.
16. Bake in the oven for around 25 minutes until the filling is just set (no longer wobbly)
17. Allow to cool and dust with icing sugar