Lemon tart

Make 1/3 more (x .33) of the filling AND the crust for a 25cm / 10 inch loose bottom tin and make the sides as thin as you can

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 190°C, Gas Mark 5.

Step 2

Melt the butter gently and mix together with the flour, icing sugar and water. Press the soft dough into the base and up the sides of a fluted flan ring.

Step 3

Pierce the base several times and bake blind on a baking tray in the oven for 20 minutes until golden.

Step 4

Reduce the oven temperature to 150°C, Gas Mark 2.

Step 5

Grate the rind of the lemon and then juice. Place caster sugar, eggs, cream, in a bowl with the lemon rind and juice. Whisk together until blended, then carefully pour into the cooked pastry case.

Step 6

Return to the oven and cook for a further 35-40 minutes until set.

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