Classic Lemon Tart - Conventional Method

A perfectly simple and classic lemon tart recipe made with sweet shortcrust pastry and a delicious creamy filling.

1 X quantity sweet shortcrust pastry click for the recipe
5 eggs
140 g caster sugar
150 ml double cream
Juice of 2-3 lemon
2 tbsp lemon zest

Prepare the sweet shortcrust pastry according to the instructions, knead into a ball, wrap in plastic wrap and place into the fridge for 30 minutes.
Grease a loose-bottomed tart or flan tin thoroughly and set aside (I used a long rectangular flan tin, but you can use a round one if you prefer).
Roll the pastry out between two sheets of baking paper until it is 3mm thick.

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