Christmas Recipes - Lemon Tart Recipe

Ingredients

Serves 8

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Method:

1. Beat butter and sugar until light and creamy add the beaten egg and stir in the flour, a little at a time. Quickly work the dough together and leave to rest, covered with plastic wrap, in the fridge.

2. Beat together the eggs and sugar for the filling until light and frothy. Mix in the grated rind from the two lemons but take only the juice from 1 1/2 of the lemons.

3. Roll out the pastry and line a fluted pie-dish 25 1/2 cm in diameter. Reserve a little pastry for the strips, which are rolled and cut at the same time.

4. Place the pie shell in the oven at 175 degrees C and bake blind for 8 minutes.

5. Meanwhile beat the cream into the filling. Bake the filled pie at the same temperature for a good 10 minutes before the pastry strips are placed on top.

6. Bake for a further 15 minutes until the filling is set. Serve hot or cold.