Classic lemon tart
https://www.coop.co.uk/recipes/classic-lemon-tart
This simple, refreshing tart can be made up to two days in advance, making it ideal for Easter entertaining
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Feeds
8
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Ready in
1 hour
5 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 40g
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Ingredients
- 320g sheet shortcrust pastry, at room temperature
- 4 large Co-op British eggs
- 150ml Co-op single cream
- 150g caster sugar
- Zest and juice of 3 lemons
- 1 tbsp icing sugar (optional)
Method
- Preheat the oven to 200°C /fan 180°C /Gas 6
- Keeping the pastry on its paper, give it a few extra rolls to make sure it's wide enough to fit a 20cm flan tin
- Carefully ease the pastry into the tin, pressing gently into the corners
- Prick the base with a fork, line with greaseproof paper and fill with baking beans or dry rice
- Bake for 10 mins, then remove the paper and beans or rice
- Reduce the oven temperature to 170°C /fan 140°C /Gas 3 and return the pastry for another 8-10 mins until light golden
- Meanwhile, put the eggs, cream and sugar into a large bowl
- Add 100ml of the lemon juice and whisk gently until just combined, being careful not to overwhisk
- Stir in the lemon zest
- Pour into the pastry case and cook for 25-30 mins or until just set. Leave for at least 20 mins to serve warm or leave until cold and then chill
- Serve dusted with icing sugar, if you like
