This is a recipe I’ve been meaning to try for years and years but there was never a good time. We had guests for lunch and cake seemed to heavy as a dessert. It was the right time for lemon tart, at last! I guess this is a warm up to lemon meringue pie. It turned out a little overbaked on one side but that’s my oven.
Pastry recipe is the same as the apple pie but needs to be baked blind for 10-15 minutes at 200 degrees Celsius, trimmed and baked for additional 10 minutes at 170 degrees Celsius until just slightly golden.
Filling:
5 free range eggs
125ml double cream
225g caster sugar
juice and zest of 4 unwaxed lemons
Whisk the eggs, add rest of the ingredients and mix well. Pour it in a jug. Place the case back in the oven and pour the liquid in. Bake for 30 minutes at 170 degrees, the filling should be firm but have a wobble. Take out and cool. Decorate with icing sugar. Take out of the tin as soon as it’s cooled down.
