Classic Lemon Tart {5 Ingredients}
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Sesame: not fully checked
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Ingredients
- 1 Cooked and cooled shortcrust pastry tart case
- 5 Large eggs
- 150 ml Double cream (heavy whipping cream (US/CAN) - min 35% fat - or (AUS) thickened cream)
- 180 g Caster sugar
- 4 Lemons (Zest and juice)
- 4 tbsp Icing sugar (powdered sugar)
Method
- Get your oven hot: Preheat your oven to 160Β°C fan/180Β°C/350Β°F/Gas Mark 4.
- Making the filling: Whisk the filling ingredients together until well combined.
- Prep the pastry: Place the cooked and cooled tart case back in the tin and place it on a baking sheet.
- Pour most of the filling into the pastry case then bake for 25-30 minutes until it is almost completely set. You want there to be a very slight wobble in the middle of the filling.
- Time to cool down: Place the tart on a cooling rack to cool completely before adding a little icing sugar on top.
- Slice and serve.