Tangy lemon tart

This amazing lemon tart is the perfect tangy treat to sit down with in the afternoon. The filling is absolutely gorgeous with a tangy yet sweet finish that is sure to have you going back for seconds. You can use the recipe here to make your own pastry, or if you’re short on time (or can’t be bothered!) a store-bough shortcrust pastry will work just as well. Blind bake the pastry before adding the filling and make sure you let the tart cool before serving. Dish up a generous slice with a dollop of thickened cream and sit back and enjoy.

Ingredients

• 500g plain flour, plus extra for dusting
• 140g icing sugar
• 250g unsalted butter, cubed
• 4 egg yolk

For the filling

• 5 egg
• 140g caster sugar
• 150ml double cream
• juice 2-3 lemon (about 100ml) and 2 tablespoon lemon zest

Method

1. To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.

2. Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.

3. Heat oven to 160C/140C fan/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.