This week’s sweet treat is a timeless classic – its bright yellow colour makes it the perfect centrepiece for your table this Easter. If you’re tight on time the pastry can be made in advance and kept in the fridge for up to three days.
Makes one 23cm/9in tart.
For the pastry:
-180g plain flour.
-55g icing sugar.
-115g cold butter, cubed.
-¼ tsp salt.
-1 egg, beaten.
For the lemon filling:
-125ml double cream.
-200g caster sugar.
-75 ml lemon juice.
-2 tbsp lemon zest.
Make the pastry by beating the butter and sugar together until pale and creamy. Gradually add the egg, beating the mixture until it’s incorporated. Then add the flour and salt and mix until it just starts to come together. If your mixture is too dry or too sticky add a small amount of water or flour respectively until the right consistency is reached.
Using your hands gather the mixture into a ball and flatten slightly before wrapping it in cling film and placing it in the fridge to chill for 45 mins.
Once ready, roll the dough out onto a lightly floured surface in a circle about 1½ inches bigger than the base of your tin. Gently roll the pastry over your rolling pin and unroll it over your loose bottomed tart tin.
If there are any tears at this point simply press together the edges to seal again.
Softly press the pastry into the bottom edge and flutes of the tart tin. Cut off excess pastry by rolling the rolling pin over the top of the tin. Lightly prick the base of the pastry all over with a fork, then cover and place in the freezer for 30 mins, this will help prevent shrinking. Meanwhile, preheat the oven to 190℃/Gas 6/Fan 170℃.
Next, uncover the pastry case and line with foil then fill with baking beans. Blind bake for 12 minutes, then remove foil and beans and bake for a further 20 minutes. A good tip if you have time is to brush the base of the case with egg yolk and return to the oven for two minutes to create a seal and prevent a soggy bottom! Reduce the oven temperature to 170℃/Gas 3/Fan 150℃. Allow the case to cool while you make the filling.
Whisk all the ingredients for the filling together, except for the lemon zest. Pass the mixture through a sieve, then stir in the zest. Three quarter fill the pastry case with the filling then place on the oven shelf and fill to the top. Bake for 30-35 mins until just set. Leave the tart to cool before removing it from the tin and dust with icing sugar. Can be served warm or cold.