Easy to make as either one large tart or lots of mini tartlets
This zingy, zesty lemon tart is really easy to make. Serve chilled for a delicious, refreshing summer dessert. You can make it as one large tart or in individual pastry cases for cute bitesize desserts. It tastes great if you make it the day before and chill overnight.
Ingredients 1 pre-prepared shortcrust pastry tart shell (about 20cm), or approx 12 mini (about 5cm diameter) shortcrust pastry tarts shells.
1/3 cup caster sugar
1/3 cup lemon juice (about 3 or 4 lemons)
1/4 cup cream
2 teaspoons lemon rind
1 lemon cut into slices and icing sugar for decoration
Lemon Tart Ingredients
Cut one of the lemons into slices and save for decoration
Squeeze the rest of the lemons and whisk in a bowl with the sugar, cream and lemon rind
Beat in the eggs
Sieve the mixture to remove any lumps
Pour the mixture into the pastry tart shell or mini tart shells. I prefer to buy a ready made pastry shell(s) from the supermarket but if you're feeling adventurous then you could make your own.
Put carefully into the oven at around 180 degrees and bake for 10-15 minutes (mini tarts) or 20-25 mins (larger tart)
Once the tart has cooled, chill it in the fridge then decorate with the caramelized lemon slices before serving.
Lemons ready for squeezing
Whisk all the ingredients together
Tartlets ready for baking
For the decoration, lay the lemon slices onto a baking tray or foil and cover with icing sugar. Grill the lemon slices until they caramelize slightly. You may prefer to keep these separate until just before serving to stop the flavour leaching into the tart.