lemon tart.

I love lemon, or just anything citrus-y. The first time I tried this recipe I fell in love with it immediately. The recipe is actually for a slice, but because I didn't have a nice brownie/slice pan I used a tart tin instead - as you do. If you have any spare lemons, this is definitely the recipe to use it up on :)

This recipe makes about 10 slices.

INGREDIENTS:

• 150g plain flour
• 4 tablespoon icing sugar
• Finely grated zest of ½ a lemon
• 115g unsalted butter, chilled and cut into cubes
• 3 large eggs, at room temperature
• 175g icing sugar, sifted
• Finely grated zest of 2 lemons - be sure it's finely grated, I lost my grated and tried to finely chop and slice, that was a BAD idea...
• Freshly squeezed juice of 4 lemons
• 125ml double cream

METHOD:

1. Preheat oven to 180˚C
2. Make base by putting flour, icing sugar and lemon zest of ½ a lemon into a food processor and process for a few seconds until combined
3. Add butter to processor and process until fine crumbs
4. Pour base into greased tart tin and press with fingers to make even layer, and side - note that because it's not an actual tart base, the sides will melt down, so make it a little higher on the tin
5. Bake in oven for about 25mins, or until pale golden - once done, remove from over and leave to cool
6. To make the topping, crack the three eggs into a jug and beat until broken up
7. Add sifted icing sugar and whisk until thoroughly combined
8. Add lemon zest and juice, mix thoroughly
9. Gently work in cream
10. Once base is completely cooled, pour lemon mixture onto base
11. Bake for about 25mins, or until firm
12. Let tart rest and cool before dusting some sifted icing sugar on top
13. VOILA! Tasty citrus dessert! Now, note, four lemons might be too much depending on how big they are. I had giant lemons and put them all in and it was VERY lemony (that and the non-finely grated zest didn't help). So grab a cup of tea or coffee and enjoy :)

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