Ingredients
For the shortcrust pastry:
- 150g plain flour
- 75g unsalted butter
- 45g icing sugar
- 2 medium egg yolks
For the filling:
- 1 large egg, plus 4 large egg yolks
- 150g caster sugar
- grated zest of 2 lemons
- 145ml lemon juice
- 150ml double cream
Grease a 23cm tart tin with butter and flour. In a bowl, add the flour and butter and rub with your finger tips until it’s like bread crumbs. Mix in the icing sugar until well blended. Add the 2 egg yolks and form it into a pastry with your hands. Roll it out into a circle, fitting your tart tin and place it into the tart tin. Chill for 30 minutes.
Preheat the oven to 190C/375F/gas mark 5. Bake the pastry blind for 10 minutes (using ceramic baking balls). In a bowl, put the egg and egg yolk and sugar and beat. Stir in the lemon zest, lemon juice and cream. Leave to stand for 5 minutes and turn the oven down to 163C/325F/gas mark 3. Pour the mixture into the pastry case and bake for 15-25 minutes until the top is set a little (when you touch it with your finger it should spring back).
ENJOY!
The holes in the tart in the photo are where my brother stuck his finger in it!
Boom Bakes 