Lemon Tart Without Pastry

1. 1

   This lemon tart comes without the pastry. So as well as being much easier and requiring less work than others, it's lighter. The author of the recipe is a cook from Australia (whose recipe came in a British magazine), and this tart doesn't skimp on my favourite part: the zest filling.

2. 2

   Preheat oven to 180u00b0C (160u00b0C fan) mark 4.

3. 3

   Lightly grease and line a 20.5 cm round springform tin with parchment.

4. 4

   In a large bowl, beat the eggs, then gradually whisk in flour.

5. 5

   Add the butter, caster sugar, salt, lemon zest, lemon juice, single cream, and whisk everything well.

6. 6

   Pour into the prepared tin and bake for 40-45 minutes until lightly browned.

7. 7

   Leave to cool in the tin for 20 minutes, then remove from the tin and transfer to a serving plate. Dust with icing sugar and serve warm or at room temperature with cream or creme fraiche.

8. 8

   This has a lovely lemony flavour. Enjoy!

* Per serving · 4 servings · Values may vary.

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