This classic, French style dessert with a crumbly pastry case and refreshingly tangy lemon filling the perfect show stopping dinner party dessert, or can simply be enjoyed as an afternoon treat!
For the pastry
- 500g plain flour
- 140g icing sugar
- 250g unsalted butter
- 4 eggs, yolks only
For the filling
- 5 eggs
- 140g caster sugar
- 150ml double cream
- 3 lemons, zested and juiced
- Begin by making the pasty. Mix the flour and icing sugar in a bowl, then rub the butter in with your fingers until you have a crumbly mixture. Mix in the egg yolks, adding a couple of tablespoons of water if the mixture seems a little dry, until everything comes together.
- Roll into a ball and divide into two halves. Pop one half in the freezer, and you’ve got it ready to go for another tart! Flatten the other half down with your hands, wrap in cling film, and chill for at least 30 minutes.
- While the pastry is chilling, make the filling by beating all the ingredients (aside from the lemon zest) together. Strain the mixture through sieve, then gently stir in the zest.
- Roll the pastry out on a lightly floured surface, then lift into a 23cm tart tin. Press down gently on the bottom and the sides, then trim off any excess pastry. Prick the base all over with a fork, then put in the fridge for half an hour.
- Heat your oven to 160°C / 140°C Fan / Gas Mark 3. Line the tart with foil and fill with baking beans. Blind bake for 10 minutes, then remove from the oven, throw away the foil, and bake for a further 20 minutes.
- When the pastry is ready, remove it from the oven and pour in the lemon filling. Bake for 30-35 minutes until just set, then leave to cool in the tin. Serve at room temperature or chilled.
Lead image: belchonock via Getty images.