Lemon Tart

Lemon Tart

Pastry:

  • 150g flour
  • 75g butter
  • 50g sugar
  • 1 egg
  • A few drops of vanilla essence

Preheat oven to 160C/180C fan.

Tip flour into a bowl and add the butter (cut into small slices) Rub until combined. Add sugar, egg and vanilla. Kneed the dough then roll it out and use it to line a greased tin or dish. Chill for 15 minutes. Line pastry with baking paper and put chickpeas/baking beans on top. Bake for 10/15 minutes. Remove chickpeas/baking beans and cook for further 5 minutes at 160C.

Filling:

  • 3 eggs
  • 100g sugar
  • 140ml double cream
  • Zest and juice of 3 lemons

Beat eggs, then add sugar, cream and lemon. Mix well. Pour onto the pastry. Bake for 20-30 minutes at 150C. Cool before eating.