Lemon tart


175 g plain flour
75g cold butter, cubed
1/2 tsp baking powder
3 tbsp caster sugar
1 egg
pinch of salt


4 fl oz lemon juice
grated zest of 2 lemons
150g caster sugar
4 eggs
1/4 pt double cream

Blitz dry pastry ingredients in a food processor, until breadcrumbs. Add egg and mix until combined.

Line an 18 cm round tart tin. Prick and chill in fridge for 20 – 30 minutes.

Bake blind in an oven at 190C until cooked through but not coloured.
Lower oven temperature to 150C

Heat lemon juice with sugar until dissolved. Allow to cool before adding cream and whisking in the eggs. Add zest to wet mix before pouring into cooled pastry case.

Return to oven for 40 – 50 minutes until set.


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