- 1 Packet short crust pastry
- 200g (7oz) caster sugar
- zest of two lemons
- 8 medium eggs
- 1 pt double cream
- juice of 4-6 lemons
Roll out the pastry and line a 9” flat bottomed tart tin. Leave an ‘edge’ on the pastry above the tart tin. Place the tin in the fridge (or even the freezer) to thoroughly chill the pastry. This will ensure minimum ‘shrinkage’ during baking. Once pastry is cool/frozen blind bake until pale golden colour.
Gently whisk the eggs in a large bowl. Add in the sugar, whisk again, and then mix in the cream. Add your zest and juices and watch the mixture thicken as the acidic nature of the fruit reacts with the cream.
Take the cooked, cooled pastry shell – do not remove the extra collar of cooked pastry from the edge of the tart. Pour in the lemon custard – the extra edge will stop the custard slopping every where. Bake until set and golden brown (approx 30 minutes) at 180 *C.