Lemon Tart

1. 1

   Preheat oven to 180C or 160C fan.

2. 2

   Grease a 22cm pie dish.

3. 3

   Line prepared dish with pastry.

4. 4

   Trim edges, using scraps to patch any short sides.

5. 5

   Chill for 15 minutes.

6. 6

   Line pastry with baking paper and fill with rice or pastry weights.

7. 7

   Blind bake for 15 minutes.

8. 8

   Remove paper and weights and bake for another 5 minutes.

9. 9

   Cool in pan.

10. 10

    Mix together eggs, sugar, juice and rind and cream.

11. 11

    Pour into prepared tart shell.

12. 12

    Bake for 30-35 minutes, until just set, but still a little wobbly.

13. 13

    Cool in pan.

14. 14

    Dust tart with icing sugar.

15. 15

    Serve in wedges topped with thick cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.