Lemon Tart
Ingredients
- 1x 20cm/8in ready baked sweet pastry case
-
3 large British Lion eggs
-
75g/3oz caster sugar
-
1 (200g) tub crème fraiche
-
zest and juice 2 lemons
-
icing sugar to dust
-
clotted cream to serve
Preparation time: 5 mins, cooking time: 20 mins, serves: 6.
Lemon Tart - an easy to make, yet impressive dessert.
Method
- Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3. Place the pastry case on a baking sheet. Beat the eggs, sugar, crème fraiche, lemon zest and juice together until smooth.
- Pour the mixture into the pastry case. Bake for 25-30mins or until the filling is just set, but still a little wobbly in the centre. Cool. Chill for at least 2 hours.
- Dust with icing sugar and serve in wedges with clotted cream if liked.