It may not be summer anymore, but treat yourself by making this lemon tart and hold onto that sunny season a bit longer! It does take a couple of hours to make, but the end result is worth it. For anyone who hasn't made pastry before, this recipe is great for those who are just starting out.
235g plain flour, plus extra for dusting
30g caster sugar
For the filling
4 lemons, juice and zest
220g caster sugar
200ml double cream
For the pastry, mix together the flour and sugar and then rub the butter into it using your fingers.
Add in the egg and 2 tablespoons cold water (just in case the dough is too dry).
Roll out the pastry on a floured surface and put in the tart tin.
Press lightly into each side of the tin and chill in the fridge for 30 minutes.
Preheat the oven to gas mark 4, then line the pastry with greaseproof paper and fill with baking beans.
Bake for 10 minutes, then remove the beans and paper and stab the base of the pastry with a fork.
Bake for another 15 minutes until the pastry is completely dry.
Cut off the pastry hanging over the side of the tin and set the tart tin aside.
Turn the oven down to gas mark 3 and mix all of the filling ingredients together.
Pour the filling into the pastry and bake for 30 minutes until just ready.
Leave to cool, then sprinkle some icing sugar on top.