Lemon Tart

lemon tart

Makes 8 large portions

180 grams butter
240 grams plain
2 Tablespoons water
1 Tablespoon sugar

4 medium lemons
100 grams Sugar
100 ml Cream
6 eggs

Turn the oven on to 180 C

To make the base in a mixing bowl (or the food processor) rub the butter into the flour and sugar, then mix in water. Grease and flour a tart, flan or cake tin about 20 cm in diameter. Roll the pastry out to line the tin and leave to rest for at least 30 minutes.

To make the filling take the juice and zest from the lemons and beat with the eggs, sugar and the cream and pour into the base. Bake for about 30 minutes or until set. Leave to cool before serving.


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