Lemon Custard Tart -

Lemon Custard Tart

The clean, refreshing taste of this tart makes it ideal for
serving after a heavy meal. This recipe works just as well using limes, in which case you will need three pieces of fruit.

Ingredients

25 cm shortcrust pastry case
4 eggs, medium-sized
125 g caster sugar
Grated rind and juice of 2 lemons
200 ml double cream
Icing sugar for dusting

Details

Serves: 6

Method

Preheat the oven to 180°C, gas mark 4. Prepare the shortcrust pastry and mould it into a 25 cm flan or tart tin. Line the tart shell loosely with foil and fill with dried beans, uncooked rice or ceramic baking beans (alternatively, make a few incisions in the base using a sharp knife) and place in the oven to bake blind for 15 minutes. Remove from the oven, discard the foil and beans (if using) and leave to cool.

Place the eggs and sugar in a food processor and blend thoroughly. Or put in a bowl and beat with a hand whisk until fairly creamy. Add the grated lemon rind and lemon juice to the egg and sugar mixture. Stir to combine all the ingredients, then add the double cream and mix well.

Pour this mixture into the partly baked pastry shell, then place it on a baking tin and return to the oven for another 25-30 minutes until the custard has set. Remove from the oven and allow to cool completely, then remove the outer rim of the tin and place on a plate.

Sprinkle with icing sugar and serve either alone or with whipped cream. For an attractive presentation, cut paper strips of the same size and place them on the tart, overlapping them to make a pattern of your choice, such as the diamond pattern shown above. Dust with icing sugar, then remove the paper strips carefully to reveal the pattern.

Related food category:

• Dessert