Lemon Tart
A bright, citrusy lemon tart — a delightfully tangy dessert.
Ingredients
lemons (juice and zest)
3
lime (juice and zest)
1
medium eggs
2
caster/superfine sugar
150 g
Shortcrust pastry (enough to cover a 22cm tart tin)
to taste
cream (amount not specified in original)
unspecified
Instructions
1
Preheat and Line Pastry
Preheat the oven to 180°C (350°F, gas mark 4). Line the baking tin with pastry, leaving about a one-inch overhang at the edges. Use any excess pastry to patch any holes.
2
Blind Bake the Pastry
Line the bottom with baking paper or foil, and fill with ceramic baking beans. Bake in the oven for 10 minutes, then remove the beans and let the pastry cool.
3
Make the Filling
In a large bowl, whisk together the eggs, lemon and lime zest, and sugar. Add the cream and juice. Continue stirring, but use a wooden spoon to avoid creating too much foam.
4
Bake
Fill the pastry case with the filling, then bake until the filling is set, about 25 minutes.
