Stephanie Alexander’s Lemon Tart
Ingredients:
1 quantity Shortcurst pastry
3 large lemons
6 eggs
250g castor sugar
pure icing sugar
200ml cream
Method:
Line a24cm loose bottomed deep flan tin with pastry, then bake blind at 200oC for 20 minutes.
Reset oven to 160oC
Zest and juice lemons.
Combine eggs and sugar until well amalgamated, then add zest and juice and stir well.
Add cream and mix well using a balloon whisk.
Pour into just baked pastry case and bake for 35-45 minutes until almost set.
Cool in tin for at least 30 minutes before serving.
Serve dusted with icing sugar and with thick cream.
