LEMON CUSTARD TART

preparation time: 10 mins    Cooking time: 1 hour 10 mins

INGREDIENTS:    serves  6

1    25cm shortcrust pastry shell, cooked
4   eggs
125g  caster sugar
2  lemon, juiced and zest finely grated
200ml  double cream
Icing sugar for dusting

Method:

• Preheat oven to 180C. To make the filling, place eggs and sugar in a food processor and blend thoroughly. Or put in a bowl and beat with a hand-whisk until creamy. Add grated lemon rind and lemon juice and stir to combine, then add double cream and mix well.
• Pour this mixture into the pastry shell, then place it on a baking tray and bake for 25-30 minutes or until custard has set. Remove from oven and allow to cool completely.
• Remove outer rim of the tin and place the tart on a plate. Sprinkle with icing sugar and serve alone or with whipped cream. For an attractive presentation, cut 30cm paper strips and place them on the tart, overlapping them to make a pattern of your choice, such as the diamond pattern shown above. Dust with icing sugar, then remove paper carefully to reveal the pattern.