Lemon Tart

Ingredients

  • buttercrust pastry
  • 5 eggs
  • 200ml cream
  • 235g caster sugar
  • 2 lemons, preferably Lisbon

Method

  1. Line a large flan dish with pastry
  2. Bake blind at 180 deg C for 10-15 minutes
  3. Beat eggs; mix in sugar, then cream, then lemon zest and juice
  4. Pour into flan dish and bake at 150 deg C for 35-40 minutes

Notes

Serve with cream or yogurt I make Jamie Oliver's buttercrust pastry in the food processor, then mix the filling in the processor, with no washing in between