Lemon Tart

A classic lemon tart with a buttery, sweet tart shell and a creamy lemon custard filling. Bake until just set, then dust with icing sugar and serve with cream.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl mix the softened butter and icing sugar to a cream with a wooden spoon then beat in the egg yolk. Add the flour and salt and rub the butter mixture and flour together with your fingers until crumbly.

Step 2

Add the egg yolk to the mixture and knead briefly until it forms a firm dough. Wrap in plastic wrap and leave to chill in the fridge for 30 minutes.

Step 3

Roll out the pastry until very thin and line the quiche tin allowing a small amount of pastry to overlap the edges. Prick the base of the pastry with a fork and bake at 400°F for 20 minutes.

Step 4

Grate the zest from the lemons into a bowl then add the juice from the lemons. Break the eggs into a large bowl and add the caster sugar and mix well. Add the lemon juice, zest and the cream and whisk gently.

Step 5

Pour the mixture into the pastry case and bake at 350°F for 25 to 30 minutes until set.

Step 6

Sprinkle with a little icing sugar and serve with cream.