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.
