Lemon Tart

Lemon Tart

Not much beats this classic pud – creamy, sweet, sharp and crumbly, in just the right amounts, it is the undisputed queen of tarts. (Courtesy of Margot Henderson)

Serves 10–12
140g unsalted butter, at room temperature 
250g plain flour, plus extra for dusting
100g icing sugar
30g ground almonds 
A pinch of salt
1 egg, lightly beaten

For the filling
5 eggs
4 egg yolks
375g caster sugar
300ml double cream
250ml lemon juice (about 6 large lemons)

1 Cut the butter into small pieces and put it into a large mixing bowl. Add the flour, then, using your fingertips, rub the butter and flour together until you have something that looks like fine breadcrumbs.

2 Add the icing sugar, ground almonds and salt, then mix until you have a fine crumble. Add the egg and bring the dough together with your hands. Pat into a roundish shape, dust with a little flour, then wrap in clingfilm and leave to rest in the fridge for at least half an hour. This relaxes the gluten so you can roll the pastry more easily and it doesn’t shrink in the tin.

3 Preheat the oven to 210C/425F/gas mark 7. Line a deep 30cm tart tin with the pastry and blind bake for about 15 minutes or until firm. Remove from the oven and set aside to cool.

4 Meanwhile, put the filling ingredients into a large bowl and whisk together with a balloon whisk. Set it aside to settle, preferably overnight in the fridge.

5 Preheat the oven again to 140C/275F/gas mark 1. Pour the mixture into the pastry case, then put the tart tin on a baking sheet and bake in the preheated oven for 1 hour.