Lemon Tart

Ingredients

• For the Pastry:
• Plain flour 200g
• Cold unsalted butter, cubed 100g
• Icing sugar 50g
• Large egg yolk 1
• Ice cold water 1-2 tbsp
• For the Filling:
• Large eggs 3
• Caster sugar 175g
• Double cream 200ml
• Lemons, zest and juice of 3

Method

1. Make the pastry: In a bowl, rub the cold butter into the flour and icing sugar with your fingertips until it resembles breadcrumbs.
2. Stir in the egg yolk and 1 tbsp of cold water. Mix with a knife until it just comes together, adding a little more water if needed. Do not overwork.
3. Wrap the dough in cling film and chill in the fridge for at least 30 minutes.
4. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Lightly grease a 23cm loose-bottomed tart tin.
5. On a lightly floured surface, roll out the chilled pastry to a thickness of about 3mm. Line the prepared tart tin, trimming any excess pastry. Prick the base all over with a fork.
6. Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Blind bake for 15 minutes.
7. Remove the parchment and beans, then bake for another 5-10 minutes until the pastry is lightly golden. Reduce oven temperature to 160°C (140°C fan/Gas Mark 3).
8. While the pastry bakes, make the filling: Whisk the eggs and caster sugar together in a bowl until just combined. Stir in the double cream and the zest and juice of the lemons.
9. Pour the lemon filling into the pre-baked pastry case.
10. Bake for 25-30 minutes, or until the filling is just set with a slight wobble in the centre. It will firm up as it cools.
11. Let the tart cool completely in the tin before removing. Serve chilled or at room temperature.