Having just looked over the last few dessert articles that I published I really should be trying something different as I always seem to be making various types of tarts or pies… Lemon Meringue Pie, Treacle Tart, Key Lime Pie…. well here is another one for you, Lemon Tart!

In the past with the lemon meringue and key lime pie I was a bit lazy with the filling and just used the quick and easy condensed milk route but I am going to be a bit more disciplined this time and make it from scratch… well at least the filling that is!

Ingredients

• 3 unwaxed lemons
• 4 eggs
• 185g caster sugar
• 150ml double cream
• 15g icing sugar, to glaze
• Sweet pastry base

1. For the filling, start by finely grating the zest from the lemons and then squeeze the juice from the lemons into a bowl via a sieve to catch all the pulp and pips.
2. Combine the eggs and sugar together in a bowl and then whisk gently until they are thoroughly amalgamated.
3. Add the lemon juice and zest into the bowl and then pour in the double cream.
4. Whisk the mixture gently until lightly whipped but do not overdo it then cover and chill in the fridge for about 30 minutes.
5. Preheat your oven to 150°C
6. You will have noticed that I cheated a bit and bought in the pastry base. My pastry skills are pretty rubbish and this saves me a lot of time. Morrison’s do a nice one that is perfectly round and deep but the ones from Tesco will do fine as well but they are more in a flan shape.
7. When your mixture has chilled take it out the fridge and lightly beat, then pour into the pastry case and bake for one hour.
8. The tart will feel lightly spongy to touch so leave it to firm up before moving it to a plate. You will be able to make the tart up to this point about 24 hours in advance, just keep it in the fridge until you need it.
9. When you are ready to serve, dust the surface with  half of the icing sugar and caramelise it with a cook’s blowtorch then repeat with the remaining icing . This two stage will give you a nice crisp coating.
10. Cut with a very sharp knife as the surface is very delicate.
11. Serve dusted with a little icing sugar and with some cream.