I recently found myself with an abundance of lemons and thought I can’t possible drink that many gin and tonics (although I gave it a very good crack)!
So in my search for a solution to my overflowing fruit bowl I found the perfect recipe for lemon tart, a Stephanie Alexander classic. Very tasty and super easy especially if you cheat (like I did!!) and buy the pastry!
Lemon Tart
1 quantity of shortcrust pastry (or two sheets of pre made pastry)
3 large lemons
6 eggs
250grm castor sugar
200ml of cream
Icing sugar to dust
Method
Line a 24cm loose-bottomed deep flan tin with pastry, then bake blind at 200 degrees C for 20 minutes. Reset oven to 160 degrees C.
Zest and juice the lemons. Combine eggs and sugar until well amalgamated, then add zest and juice and stir well. Add cream and mix well using a balloon whisk. Pour into just baked pastry case and bake for 35-45 minutes until almost set. Cool in the tin for at least 30 minutes before serving. Serve dusted with icing sugar and lashing of thick cream!
My tip for the perfect lemon tart is be careful not to overcook the tart keep an eye on the tart in the last 10-15 minutes to make sure you pull it out when it is just set.
Yum! I have had the honour of trying this very lemon tart, made by Alex… amazing!!!
Waiting to check a booking, read the Tweet, my mouth watered and I remembered I had some in the fridge. Cant wait to get home !