Lemon tart recipe

Method

1. Rub the flour, sugar, butter and a large pinch of salt between your fingers until it resembles fine breadcrumbs. Add the egg yolk and water mixture and stir in with a fork until the pastry begins to come together. Tip out onto a lightly floured surface and knead for a few secs to bring together. Preheat a baking sheet in the oven at gas 5, 190°C, fan 170°C.
2. Roll out the pastry to 5mm thick, then use to line a loose-bottomed 23cm fluted tart tin. Trim some of the excess pastry leaving a 1cm border. Transfer to the freezer for 10 mins.
3. Line the chilled tart case with baking paper and fill with baking beans. Transfer to the pre- heated baking sheet and bake for 10 mins. Remove the paper and beans, trim the edges again, then bake for another 8-10 mins until golden and sandy.
4. Reduce the oven to gas 3, 160°C, fan 140°C. For the filling, whisk together the eggs and sugar in a large bowl to combine. Stir in the zest of 2½ lemons, all the juice and the cream. Transfer to a jug, then carefully pour into the pastry case.
5. Bake for 35-40 mins until the filling is almost set but still has a slight wobble. Leave to cool completely on a wire rack, then remove from the tin.
6. Top with fresh raspberries, if you like, then scatter with the remaining lemon zest and dust with icing sugar to serve.

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• Freezing and defrosting guidelines

  Freeze unbaked pastry only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.