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Community Pick

The Best Ever Lemon Tart

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“I've been making this for family tea for years and years. I think the basis of the recipe came from the back of a supermarket leaflet but I have tweaked it and all I can say about it is when I make one, there's never leftovers!”
READY IN:
1hr 10mins
SERVES:
8
YIELD:
1 Tart
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 190°C, Gas Mark 5.
  2. Melt the butter gently and mix together with the flour, icing sugar and water. Press the soft dough into the base and up the sides of a fluted flan ring.
  3. Pierce the base several times and bake blind on a baking tray in the oven for 20 minutes until golden.
  4. Reduce the oven temperature to 150°C, Gas Mark 2.
  5. Grate the rind of the lemon and then juice. Place caster sugar, eggs, cream, in a bowl with the lemon rind and juice. Whisk together until blended, then carefully pour into the cooked pastry case.
  6. Return to the oven and cook for a further 35-40 minutes until set.
  7. Enjoy!

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