This is an all time classic, and as someone who loves anything lemony it’s one dessert I can never say no to. The pastry is a classic shortcrust which you can find HERE. You could also use a sweet shortcrust pastry. I have made mini tarts here, you could also choose to make one large tart.
*The quantities below will give you either eight 12 cm mini tarts (with two quantities of pastry, so double the amount for the quiche), OR one large 25 cm tart.
- one quantity of shortcrust pastry, either homemade or bought
- 3/4 cup lemon juice
- 1 cup caster sugar
- 2/3 cup thickened cream
- 5 eggs
- icing sugar, to serve
1. Heat the oven to 160 C. Take your chilled pastry and roll out to fit your tin, and refrigerate for about five minutes. Next line with baking paper and baking beans or weights, and bake for fifteen to twenty minutes. Remove paper and beans/weights, and cook for another five minutes until it’s crisp and golden. Remove from oven and set aside while you make the filling.
2. Turn the oven up to 180 C. For the filling lightly whisk the eggs and sugar in a bowl until just combined, then add the lemon juice and cream. Pass through a sieve into a large jug with a pouring lip, leaving you with a smooth filling. Pour into the pastry base, and bake for twenty-five to thirty minutes, until set, If you are making mini tarts cook for twenty minutes, or until set.
3. Remove from the oven and place in the fridge to chill for at least an hour or so. Serve with a light dusting of icing sugar, and some vanilla ice cream.