Lemon Tart
Ingredients
5 eggs
140g sugar
150ml double cream
juice 2-3 lemons and 2 tbsp lemon zest
Store bought, good quality, pastry (you can make your own pastry, but nowadays stores have good quality pastry - makes life easy)
Method
To make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.
Roll out the pastry on a lightly floured surface to about the thickness of a coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.
Heat oven to 160°C. Line the tart with foil and fill with rice or dried beans. Blind bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 10 mins until biscuity.
When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.
