This classic recipe comes from Laura, who stole it from Britain’s baking Queen, Mary Berry. A light but strong lemon tart, served either hot or cold – perfection!
- For the Pastry
- 175g flour
- 100 cold butter
- 25g icing sugar
- 1 egg yolk
- 1 tbsp cold water
- For the Filling
- 5 eggs
- 125ml double cream
- 225g caster sugar
- 4 lemons, juice and zest
- icing sugar, for dusting
- To make the pastry, place the flour, butter and icing sugar into a bowl and mix (a mixer/food processor will also work well). When they resemble bread crumbs, add in your egg yolk and water.
- Tip onto a surface and knead briefly to make a small ball. Wrap in cling film and chill in the fridge for 10 mins or so.
- Using butter, grease a 23cm fluted tart tin. (Or any tin would do – we recommend ones with removable bases, for ease).
- Roll out your pastry to slightly bigger than the tin, and carefully lift over and set in place. Press into the corners, and press/patch any cracks.
- Lightly prick the base with a fork, but not all the way through.
- Chill again in the fridge for half an hour, while you pre-heat the oven to 200C.
- Line your pastry with foil and fill with baking beans. Bake blind for 10 minutes, until the pastry is set, then lift out the foil and beans. Return the empty pastry case to the oven for another 10 minutes or until it is pale golden and completely dry.
- Set aside to cool while you make the filling and reduce the oven temperature to 170C.
- For the filling, break the eggs into a large bowl and whisk together. Add the rest of the filling ingredients and whisk again until well combined.
- Pour the filling mixture into a jug, then into the cooled baked pastry case.
- Bake for about 30-35 minutes or until just set but with a slight wobble in the centre – and you’re done!