Lemon Tart

Light, refreshing and tangy, this baked lemon tart is a timeless classic


3 Medium Eggs
75 g Plain Flour
230 g Caster Sugar
125 g Unsalted Butter
Zest off 3 unwaxed Lemons
150 ml Lemon Juice
300 ml Single Cream
Pinch of Sea Salt
Icing Sugar, to dust and serve
Cream or Ice Cream to serve


Preheat the Oven to 180 degrees C
Lightly grease a 20 cm round springform tin
Whisk the Eggs, then gradually whisk in the Flour
Add the Caster Sugar, Butter, Lemon Zest, Lemon Juice, Single Cream and a pinch of Sea Salt
Whisk together well
Pour into the tin and bake for 45 minutes, or until slightly browned
Leave the tin to cool for about 20 minutes before turning out and slicing
Dust with Icing Sugar and serve with Cream or Ice Cream