Preparation: 20 minutes; Baking time: 50 minutes; Makes: 1 x 9½ x 1 inch tart

Ingredients

• 1 quantity sweet shortcrust pastry 
• 5 eggs at room temperature
• 225g (8oz, 1 generous cup) fine granulated sugar
• Finely grated zest (rind) of two lemons
• 120ml (4 fl. oz, ½ cup) freshly squeezed lemon juice, strained
• 150ml (5fl. oz, ⅔ cup) whipping cream (35% cream)
• Cream or vanilla ice cream to serve

Instructions

1. Preheat the oven to 400ºF (200ºC, Gas 6) ten minutes before using. You will need a 9 ½ x 1 inch (24 x 2.5cm), fluted, loose-bottomed flan (tart) tin.
2. Roll out the pastry on a lightly floured surface to 4mm (¼ inch) thickness. Roll the pastry around the rolling pin and carefully lay it into prepared flan tin and press the edges with your fingertips. Trim excess pastry by rolling the pin over the top of the tin. Poke holes on the base with a fork. Cover with cling film (plastic wrap) and place in the fridge for at least 30 minutes.
3. Line the pastry shell with parchment and fill with baking beads, beans or rice. Bake for 10 minutes. Remove the beads or beans and continue baking for a further 10 minutes or until light golden.
4. Meanwhile prepare the filling: in a bowl, whisk together the eggs, sugar and lemon zest until combined. Gently whisk in the lemon juice and cream. Strain the filling.
5. Remove the pastry shell from the oven and reduce the temperature to 350F (180C, Gas 4). Pour the filling into the hot pastry shell and continue baking for anther 30 minutes or until just set in the centre. Remove the tart and transfer to a cooling rack to cool in the pan (tin).
6. Once cool, transfer onto a plate and serve with cream or vanilla ice-cream.

Points to Note

1. I baked the tart with the filling for 30 minutes at 350ºF (180ºC)
2. I baked the pastry shell for 20 minutes at 400ºF (200ºC)
3. The pastry weighed 443 g (1Ib)
4. I added 1 tablespoon water to the pastry next time try 1/2 (during mixing)
5. Last Updated: 17 March, 2019

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