- Servings : 6-8
- Prep Time : 60m
- Cook Time : 60m
- Ready In : 2:00 h
- 250g plain flour, plus extra for dusting
- 70g icing sugar
- 125g butter, cubed
- 2 egg yolks
- FOR THE FILLING:
- 5 eggs
- 140g caster sugar
- 150ml double cream
- 2-3 lemons, juiced (about 100ml)
- 2 tbsp lemon zest
To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tablespoons water until it comes together.
Roll into a ball, wrap in cling film and chill for at least 30 minutes. While the pastry is chilling, make the filling. Beat all the ingredi- ents, except for the zest, together. Sieve the mixture then stir in the zest.
Roll out the pastry on a lightly floured surface to about 5mm thick and lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 minutes.
Heat oven to 160°C. Line the tart with foil and fill with rice or dried beans. Bake for 10 minutes, then remove the tart tin from the oven, discard the foil, and bake for another 20 minutes until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 minutes until just set. Leave to cool, then re- move the tart from the tin and serve at room temperature or chilled.