This is one of our oldest recipes. It’s a classic to get under your belt – or should that be your baker’s apron? As term-time comes to an end – entertain the kids and make this refreshing summer favourite!
1 Quantity of sweet pasty (view our Dainty Strawberry Tarts Blog)
Grated zest of 1 unwaxed lemon
4 egg yolks (the whites will keep in the fridge for a week or can be frozen)
140g caster sugar
100ml lemon juice (about 2 lemons)
160ml double cream
1 tbsp icing sugar
Roll out the pastry on a lightly floured surface to 3-4mm thick and use to line a 25cm loose-bottomed tart tin. Trim off the excess pastry and chill the pastry case for 30 minutes. Heat the oven to 180.c/Gas Mark 4.
Line the pastry case with aluminium foil, draping it over the edges a little, and fill it with baking beans or rice. Bake blind for 15 minutes, then remove from the oven and leave to stand for 5 minutes. Lift out the foil with the beans or rice and return the pastry case to the oven for 5 minutes, until light brown. Remove from the oven and set aside. Turn the oven temperature down to 165.c/Gas Mark 3.
Sprinkle the lemon zest over the base of the pastry case. Put the eggs, egg yolks and caster sugar into a bowl and beat briefly using a handheld electric mixer. Add the lemon juice and mix well.
In a separate bowl, very softly whip the double cream until it just starts to thicken but is still quite runny. Whisk the egg and lemon mixture into the cream to form a smooth ‘sauce’.
Pour the pastry case and bake for about 35 minutes, until lightly golden. The tart must not crack on top, as that is a sign it is overcooked. Leave to cool.
To finish, dust the whole tart with icing sugar just before serving. Alternatively, for a decorative flourish, cut a few strips of cardboard into narrow irregular-sized strips, then lay them in a criss-cross pattern on top of the tart before dusting with icing sugar.