The lemon tart lives up to its name and needs nothing more than a dollop of freshly whipped cream as an accompaniment.
- 150g plain flour
- 40g icing sugar pinch of salt
- 40g cold unsalted butter, chopped
- 1 egg yolk
- 1½ tbsp milk
- 3 eggs
- 165g caster sugar
- 150ml lemon juice (3-4 lemons)
- 1½ tbsp plain flour
- Softly whipped cream and icing sugar, to serve
To make the pastry, process the flour, sugar, salt and butter together until combined. Add the egg yolk and milk and pulse until the mixture just comes together.
Turn the dough onto a lightly floured surface and knead lightly. Press the dough into a disc shape, wrap in cling film and refrigerate for about 45 minutes.
Remove the dough from the fridge and roll into a circle large enough to line a 22cm fluted, loose-based tart tin. Ease the pastry into the tin, trim the edge, and prick the base all over with a fork. Refrigerate for a further 30 minutes.
Preheat the oven to 180°C. Line the pastry with foil and fill with uncooked rice, dried beans or pastry weights. Bake for 15 minutes. Carefully remove the weights and foil and return to the oven until the pastry is crisp and lightly golden, about a further 10 minutes. Allow to cool.
For the filling, beat the eggs and sugar together with electric beaters until thick and creamy. Gradually add the lemon juice, then the flour, and mix until just combined. Pour the filling into the pastry shell and bake at 180°C for 15 minutes – the top will be well browned. Reduce the oven temperature to 150°C and bake until the filling has set, about a further 10 minutes. Remove from the oven to cool.
Serve lightly dusted with icing sugar and softly whipped cream.