It's a classic dinner party favourite and the perfect way to end a sumptuous meal with friends or family.
Combining delicious, sweet pastry with a sharp lemon filling, it’s no wonder Lemon Tart is one of the most popular desserts.
Here’s the definitive recipe, courtesy of Clever One Pot, the latest offering from the Dairy Cookbook series.
Time required: 1 ½ hrs.
Serves 8
Ingredients
375g packet ready-made sweet dessert pastry
5 large eggs
200g (7oz) caster sugar
3 lemons, grated rind only
150ml (1/4 pint) fresh lemon juice
150ml (1/4 pint) double cream
Icing sugar for dusting, optional
Raspberries to decorate, optional
Method
1. Preheat the oven to 190C/375F/Gas 5 and pop a baking sheet in the oven to heat up.
2. Roll out the pastry on a lightly floured surface to a few centimetres larger than the base and sides of a 23cm (9in) diameter fluted loose-bottomed flan tin. Line the tin with pastry, pressing it into the corners of the flutes. Don’t trim the rim of the pastry. Prick the base and chill for 10 minutes.
3. Line the pastry case with foil or baking parchment and fill with baking beans. Then put the flan tin on the hot baking sheet and bake blind for 10 minutes. Remove the flan from the oven, take out the beans and paper and, using a rolling pin or sharp knife, roll over the top of the tin to remove any extra pastry. Bake for a further 10 minutes or until the pastry is crisp. Remove from the oven. Reduce the oven temperature to 140C/275F/Gas 1.
4. To make the filling, whisk the eggs with the sugar and lemon zest in a large jug. Whisk in the lemon juice followed by the cream.
5. Pop the cooked pastry case back on the baking sheet and pour the filling into the case. Bake for 30-40 minutes until the mixture is just set. There should still be a slight wobble in the centre. Remove the tart from the oven and leave it to cool, then remove from the tin and set on a plate. Serve cold dusted with icing sugar and a few raspberries for decoration, if using.
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