PASTRY
- 225g plain flour
- 150g cold butter, cut into small cubes
- 25g icing sugar
- 1 large egg, beaten
- 2 tbsp water
LEMON FILLING
- 9 large eggs
- 300ml double cream
- 350g caster sugar
- finely grated zest and juice of 6 large lemons
SERVES 8
- You will need a 28cm deep loose-bottomed tart tin.
- To make the pastry, measure the flour, butter and sugar into a processor. Whiz until the mixture looks like breadcrumbs and then add the egg and water. Whiz again until it forms a ball.
- Roll out the pastry thinly on a floured work surface until it is just a little bigger than the size of the tin. Line the tart tin with the pastry, letting the extra pastry hang over the sides of the tin. Place on a baking sheet and then chill in the fridge for 30 minutes.
- Peheat the oven to 200C/fan 180C/gas 6. Line the tin with nonstick paper and fill with baking beans. Blind bake for 15 minutes in the preheated oven until pale golden brown.
- Take out of the oven and remove the baking beans and paper. Carefully trim the excess pastry from the sides using a sharp knife. Return the empty pastry shell to the oven for another 10-12 minutes or until it is completely dry. Set aside to cool.
- Reduce the temperature of the oven to 160C/140C fan/gas 3.
- Measure all the filling ingredients into a bowl and whisk until smooth. Carefully pour the filling mixture into the cold baked pastry case.
- Transfer the tart and tray carefully to the oven and bake for 35-40 minutes or until just set but still with a slight wobble in the middle. The filling will sink down a bit when it has cooled.
- Leave to cool a little, or completely, and then remove it from the tin. Transfer to a serving plate and dust with icing sugar to serve.