275ml lemon juice
3 lemons zested
190ml double cream
4 eggs
2 egg yolks
275g caster sugar
SWEET PASTRY
350g plain flour
150g butter
2 eggs beaten
100g icing sugar
1 small pinch salt
To make the pastry, take the flour and salt and place on a worktop, make a well in the centre, place the soft butter in the well and with a pecking action soften the butter further gradually incorporate the sugar into the butter and mix together, add the eggs and mix together. Now gradually incorporate the flour by flicking it onto the mixture and then chopping through it until you have a rough dough. Bring together with your hands & knead a couple of times till a smooth dough, wrap in clingfilm and chill in the fridge for at least 1 hour.
Pre heat your oven to 180 degrees.
Roll out the pastry into a circle and line your loose bottom tart tin. Place bake in the fridge for another 10 minutes. Place some parchment paper in the bottom with some baking beans and blind bake for 10 minutes, remove the parchment & beans and bake for a further 3-5 minutes, keeping the pastry pale.
Turn the oven down to 150 degrees.
Make the filling, whisk the eggs, egg yolks & sugar together until light and fluffy, add the cream whisking all the time, and then add the lemon juice and zest. Place the tart on a oven tray and fill the tart 90% full, transfer to the oven and top up the remainder of the tart to the very top. Cook for approx 35-40 minutes until the filling has just set, leave to cool completely before serving.
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