Lemon Tarts


To make the Pastry
500g Plain Flour
250g Butter
2 Eggs
Splash Milk

6 Lemons
4 Eggs
250ml Double Cream
200g Caster Sugar
Icing Sugar/ Strawberries to decorate
Preheat oven to 180c.

In a food processor mix together the flour, butter and eggs until they form crumbs (You can add the zest of a lemon at this point for added flavour). Gradually add the milk a splash at a time and pulse until the mix comes together. Wrap in cling film and refrigerate for half an hour.

Zest 5 of the lemons into a bowl then add the juice from all 6. Add the sugar to the lemon juice mix and mix until dissolved. Mix in the eggs and double cream until everything is combined into a custard then pop into the fridge.

On a floured surface roll out the pastry until it’s around the thickness of a £1 coin. Line 8 individual tart tins with the pastry and blind bake in the oven for 10-12 minutes.

Remove pastry from oven and carefully pour in the custard until the cases are ¾ full. Turn down the oven to 160c then bake the filled tarts for 35-40 minutes until set.

Once your tart is cooled, decorate it with strawberries or dust with icing sugar.

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