LEMON TART

This tart is always popular, a creamy sweet-sharp lemon filling encased in a crisp tender pastry – elegant, easy to make and delicious. Can be served with whipped cream to make it special.

9 inch pie or flan crust, partially baked, can use a sweet pastry

Grated zest of 2 – 3 lemons

2/3 cup / 150 ml              lemon juice, freshly squeezed

2/3 cup / 150 ml              sugar

½ cup / 125 ml                whipping cream

3                                     eggs           

3                                     egg yolks

Icing sugar for dusting

Preheat oven to 375F / 190C.

With an electric mixer at low speed, beat lemon zest, juice and sugar together. Slowly beat in cream until blended, and then beat in eggs and yolks, one at a time.

Set the tart on a cook sheet for easier handling and pour in filling.

Bake until filling is just set, but not coloured, about 20 minutes. If the tart begins to colour, cover with foil. Transfer to a wire rack to cool completely. Dust with icing sugar and add a dollop of whipped cream before serving.