Sunday 17 December 2017

Lemon tart

Derry Clarke

500g plain flour

225g butter, softened and cubed

260g caster sugar Filling 9 lemons, juiced

9 eggs

300ml cream

100g icing sugar This makes approximately 10-12 individual tarts or one large tart

1First make the pastry by mixing together the flour and sugar then rubbing in the cubed butter. Mix the ingredients with your hands until they form a breadcrumb consistency. Cover and put in the fridge.

2Now make the filling. Whisk the eggs and sugar together. Heat the lemon juice in a pan and add to the egg and sugar mix. Whisk in the cream and incorporate with the mixture, then sieve to get rid of any lumps. Refrigerate until needed.

3Roll out the pastry and blind bake at 150°C for approximately 15 minutes. Add the filling and bake again for another 10 minutes, until the filling is slightly wobbly.

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