Lemon Tart

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Ah when life gives you lemons… Well if it’s after five then I would always go for a gin and tonic, however if it’s before five then might I suggest a lemon tart. Tangy, sweet, and delicious this is the ideal bake for a dinner party dessert.

Plus it sounds super impressive when you use its fancy French name and tell people they’re having a *cue French accent * Tarte au citron for pudding.

Its super easy to make but you will end up with a really impressive final result. Best served with lots of berries and cream!

Prep time: 1.5 hrs

Serves: 8-10

Ingredients:

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For the pastry:

200g plain flour

Pinch of salt

100g unsalted butter

50g caster sugar

1 medium egg

Few drops of vanilla extract

For the filling:

3 medium eggs

100g caster sugar

142ml carton double cream

Finely zested rind and juice of 3 lemons

Special equipment: A 9 inch fluted tart tin

Method

1. Set the oven to 180°C/ 350 F/ Gas Mark 4.

2.  To make the pastry…Measure out all of your ingredients then tip the flour, caster sugar and salt into a bowl. Cut your butter into chunks then add it to the flour and salt.

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3. Rub the butter into the flour, sugar and salt mixture until it resembles fine breadcrumbs. Then add the egg and vanilla extract. Use a knife to mix all the ingredients together until it starts to come together. Then use your hand to bring the rest of the mixture together into a ball.

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4. Place your ball of pastry into a freezer bag and put it in the fridge to chill for 30 minutes

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5. Once your pastry is chilled, roll it out and place it in your fluted pastry tin, being sure to press the pastry into the sides of the tin with a leftover ball of pastry.

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6. Place a sheet of baking parchment on top of your pastry and scatter baking beans, rice or coins on top to weigh the pastry down.

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7. Bake like this for 12 minutes then lift out the parchment paper and return your pastry case to the oven for a further 5 minutes until it goes golden brown. One it reaches this stage you can take it out, leave it to cool slightly and make a start on your filling!

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8. For the filling… Beat the eggs, then add sugar, cream and lemon rind and juice, and mix well. Pour mixture into the pastry case, filling it almost to the top.

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9. Bake the tart in the centre of the oven for 20-30 minutes, or until the edges of the filling have set and it is just slightly wobbly in the centre.

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10. Remove from the oven and leave the tart to cool in the tin for about 20-30 minutes.

11. Chill the tart well. Then top with berries and a sprinkle of icing sugar! Et voila!

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