Classic lemon tart
- 350g Asda Ready to Roll Shortcrust Pastry
- Flour, for rolling out
- 4 large free-range eggs
- 150g caster sugar
- 2 large unwaxed lemons, finely grated zest of
- 125ml fresh lemon juice
- 150ml double cream
- Icing sugar, to dust
Pre-heat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured surface and use to line a 23cm flan tin. Prick the base and lay a piece of foil inside. Weigh it down with baking beans or dry rice and cook in the oven for 10 minutes. Remove the foil and beans or rice and return to the oven for another 5 minutes.
Reduce the temperature to 160C/180C Fan/Gas 3. Whisk the eggs and sugar gently with a balloon whisk until evenly mixed. Don't over-whisk the mixture or you'll create air bubbles.
Stir in the zest and juice until evenly mixed. Leave to stand for 10 minutes.
Stir in the cream and pour into the pastry case. Bake for 25-30 minutes or until just set. Leave to cool.
Serve cold and dust with icing sugar before serving.