- Preparation and cooking time
- + chilling
- A little effort
- Serves 8 - 10
- 250g plain flour
- ½tbsp icing sugar
- 150g unsalted butter, cold and cubed
- 1 egg yolk, beaten (save the whites for meringues and cocktails)
- 4 eggs
- 2 egg yolks (save the whites for meringues and cocktails)
- 150g caster sugar
- 4 lemons, zest of 2, juice of 4
- 200ml double cream
- STEP 1
For the pastry, tip the flour, icing sugar and a pinch of sea salt into the bowl of a food processor, add the cold cubed butter and pulse until it forms breadcrumbs. Add 1 tbsp of cold water and pulse, then add more water, 1 tsp at a time, pulsing until the mixture comes together into a dough. Gather together the dough, cover and chill for 20 minutes.
- STEP 2
Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry on a lightly floured worksurface to roughly ½ cm thick.
- STEP 3
Line the pastry into a 22cm loose-bottomed tart tin, trimming any overhang.
- STEP 4
Prick the base all over with a fork, then line with baking paper and fill with baking beans. Bake for 15 minutes until the edges are lightly golden, then remove the baking beans and paper, and bake for another 5 minutes until the base is lightly golden. Brush with the beaten egg yolk and bake for another 2 minutes. Turn down the oven to 130C/fan 110C/gas 1. Whisk together all of the ingredients for the lemon filling then pour into a jug.
- STEP 5
Put the tart case into the oven on a rack, then carefully pour in the lemon filling mixture. Bake for 35-40 minutes or until just set but with a gentle wobble in the middle. Cool completely, then cut into slices to serve.