Lemon tart

Lemon tart is an absolutely delicious bake – truly irresistible. I’m completely won over by this taste. It’s perfectly sweet, with a bright, refreshing lemon flavour… light and wonderfully spring-like. Highly recommended!

Ingredients for the shortcrust pastry:

• 195 g plain flour
• 115 g cold butter, diced
• 1 egg yolk (from a large egg)
• 2 tablespoons icing sugar
• a pinch of salt
• 1 tablespoon lemon juice

Sift the flour, add the butter and quickly chop with a knife until the mixture resembles crumbs. Add the egg yolk, icing sugar, salt and lemon juice, then quickly knead into a dough (you can also use a food processor). Shape into a ball, flatten slightly, wrap in cling film and chill in the fridge for at least 60 minutes.

Grease a 24 cm tart tin with butter and dust lightly with flour, shaking off the excess.

Roll out the chilled dough, transfer it to the tin and press it into the base and sides. Trim and prick the base with a fork. Line with baking parchment and fill with baking beans (or rice/beans).

Blind bake at 190°C for 15 minutes, then remove the paper and weights and bake for a further 5 minutes, until lightly golden.

Ingredients for the lemon filling:

• 5 large eggs
• 120 g caster sugar
• 200 ml double cream
• 2 teaspoons cornflour (or potato starch)
• finely grated zest of 2 lemons
• 150 ml freshly squeezed lemon juice

All ingredients should be at room temperature.

Place all the ingredients in a mixing bowl or food processor and blend until smooth. The mixture will be fairly runny. Pour the filling carefully into the pre-baked tart shell.

Bake at 180°C for about 30 minutes, until the filling is just set. You can loosely cover the tart with foil if it starts to brown too much. Remove from the oven, allow to cool, then chill in the fridge for a few hours.

Dust with icing sugar if desired and serve with whipped cream.

Enjoy!