Lemon Tart

A delicious old-fashioned tangy lemon tart sure to please.

Pastry (makes double):
1 lb plain flour, plus extra for dusting 500 g
¾ cup icing sugar 140 g
1 cup unsalted butter, cubed 250 g
4 egg yolks

Filling:
5 eggs
¾ cup caster sugar 140 g
¾ cup double cream 150 mL
2-3 lemons. freshly juiced (3½ fl oz, 100 mL)
2 Tbsp. lemon zest, freshly grated

The quantity of pastry given is about double the amount that you’ll need because if I’m going to the effort of making my own pastry, I always make double and freeze half for next time. If you don’t want to freeze some, simply halve the pastry quantities.

Makes 8 servings.