How to Make Lemon Tart

Ingredients needed to make Lemon Tart:

• Juice and zest of 4 lemons
• 8 oz packaged sweet, shortcut pastry
• 9 fl oz double cream
• 6 ¾ oz caster sugar
• 5 eggs
• Flour, for dusting
• Icing sugar, for dusting
• Butter, to grease

Cooking instructions for Lemon Tart:

• Warm up your oven to 400 degrees F and grease a 20 cm wide flan ring with butter.
• Whisk the eggs gently until the yolk is broken and stir in the sugar.
• Continue to whisk them until the sugar dissolves and fold in the cream into the mixture.
• Beat them together, along with a splash of lemon juice and pour the mixture into a fine sieve.
• Stir in the lemon zest and keep it aside until required.
• Dust your working surface with flour and roll out the ready made pastry on it into a large circl and wrap it around a rolling pin.
• Unwrap it over the greased ring and press it gently along its sides and base.
• Spread a greaseproof paper across it and fill it up with some beans.
• Bake the crust in the oven for about 15 minutes and take it out of the oven.
• Lift the grease proof paper from it, along with the beans and bake in the oven for 5 more minutes ir until it browns lightly.
• Reduce the temperature of the oven to 300 degrees F and tip the lemon filling into the tart case.
• Return it to the oven to bake for an hour or until the case turns golden brown and the filling sets.
• Remove it from the oven and slice off its edges.
• Set aside on a wire rack to cool to room temperature and then refrigerate it for a couple of hours to chill.
• Warm up your grill to medium.
• Sprinkle the icings sugar generously all over the tart and place it under the grill.
• Grill until the sugar caramelises and take it out.
• Slice the tart into wedges and serve right away.

Image credit: Wikimedia Commons