Take advantage of lemons being in season at the moment and wow your friends and family with this dessert!
Preparation: 1hr40mins (including 1 hour chilling time)
Serves 4-6
Ingredients
Pastry:
250g (8.5oz) plain flour
3 egg yolks
120g (4.5oz) soft unsalted butter
75g (2.5oz) icing sugar
2 tablespoons water
Lemon Filling:
2 tablespoons grated lemon zest
85ml (3oz) fresh lemon juice
150g (5oz) caster sugar
5 medium eggs
150ml (5oz) double cream
You’ll also need a 24cm (9.5”) tart tin
Method
Baking: 1 hour (Preheat oven to 160oC/325oF/Gas Mark 3)
Pastry: Cream butter and icing sugar then beat in 2 egg yolks. Add flour then rub mix using fingertips so resembles breadcrumbs. Add water and knead into a dough. Wrap in cling film and chill for 30 minutes.
Lemon Filling: Briefly whisk together all ingredients except for the cream. Then whisk in cream. Place in the fridge.
Pastry: Roll out pastry to a 3mm thickness and cover base of tart tin. Press tightly and remove excess pastry. Using a fork, prick pastry lightly before putting in fridge for 20mins. Remove from fridge then blind bake by putting foil then a handful of dried beans over the top. Bake for 10 minutes with foil and beans, then 20 minutes without. Brush the inside of the pastry with remaining egg yolk and bake for 2 more minutes.
Pour lemon filling into a pan and heat over lowest heat so it doesn’t scramble. Once warm, pour into pastry case and bake for 25 minutes or until just set. Cool for 1 hour before removing from tin and dust with icing sugar prior to serving. Enjoy!
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