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Make this caramelised lemon tart, then check out our classic lemon tart, lemon meringue pie, lemon and lime tart and more lemon dessert recipes.

Ingredients

pastry

  • 150g plus extra for rolling out
  • 75g unsalted butter, cold and diced
  • 1 tbsp caster sugar
  • 1 yolk mixed with 2 tbsp cold water egg

filling

  • 6 eggs
  • 225g caster sugar
  • 4 unwaxed lemons, zested and juiced
  • 250ml double cream
  • 1-2 tbsp icing sugar

Method

  • STEP 1

    To make the pastry, put the flour, butter, caster sugar and a pinch of salt into the food processor and pulse to breadcrumbs. Add the egg mix and pulse again until the pastry begins to come together. Flatten the pastry into a disc, cover with clingfilm and chill for 1 hour.

  • STEP 2

    Roll the pastry out and use to line a 20cm × 4cm tart tin. Prick the pastry base with a fork and chill for 20 minutes.

  • STEP 3

    Heat the oven to 180c/fan 160c/gas 4 and put in a baking sheet. Line the tart shell with baking parchment and beans and blind bake on the baking sheet for 15-20 minutes or until pale golden. Take out the paper and beans and cook for 4-5 minutes. Cool. Turn the oven down to 150c/fan 130c/gas 2.

  • STEP 4

    To make the filling, whisk the eggs, sugar and lemon juice until smooth. Strain through a sieve then add the lemon zest and cream and whisk again. Pour the mixture into the case, slide back in the oven and cook for 30-35 minutes or until the filling is set. Cool completely in the tin.

  • STEP 5

    Just before serving, dust the top of the tart with icing sugar and caramelise using a blowtorch. Serve with extra crème fraîche or cream.

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