Who doesn’t love a slice of good ol’ fashioned lemon tart. I know I do. You know what else? I love a dessert that is as easy to make as it’s easy to eat! This one ticks that box for sure.
Here’s what you’ll need:
1 round shortcrust pastry
2 egg yolks
1 cup caster sugar
2 tbsp lemon zest
1 & 1/4 cups lemon juice (approx. 5 lemons)
1/2 cup cream
First of all, prepare a round of shortcrust pastry. You can find a recipe for that one here (although make sure you’re only making one round, that recipe calls for two).
Chill the pastry for at least 30 minutes before rolling out & lining a greased 10 inch tin. I used a 9 inch tin which worked fine, I just had a little excess pastry & filling. Refrigerate for 15 minutes. Preheat the oven to 200° Celsius & line the pastry case with baking paper. Fill with pie weights & bake for 12 minutes then remove the weights & baking paper & cook for a further 10-15 minutes or until the pastry is dry & lightly coloured. Set the pastry aside to cool.
Reduce the oven temperature to 150° Celsius. Whisk together the eggs, yolks & sugar until well combined.
Whisk in the lemon juice & zest then stir in the cream.
Carefully pour the mixture into the pastry case filling almost to the top of the pastry shell. Then bake for 35-40 minutes or until it has just set – the centre should still wobble a little, but don’t worry, the tart will firm up as it cools. Allow it to cool for at least an hour before serving. Then dust it with icing sugar & tuck in!