Dusted with icing sugar, served with cream – perfect!
This is a childhood dessert – that my parent’s served in their restaurant. The recipe is originally Gary Rhodes – whose take on British cuisine, desserts especially, is to my mind spot on!
For the dough:
- 225g plain flour
- pinch of salt
- 1 lemon, rind grated
- 150g butter, chopped
- 75g castor or icing sugar
- 1 whole egg
- 1 egg yolk
For the filling and topping:
- 8 eggs
- 350g castor sugar
- 4 lemons, juice squeezed, 2 of them rind grated
- 300ml double cream
- icing sugar
- To make the dough, sift the flour into a bowl with the salt and add the grated lemon rind. Rub in the butter until the mixture resembles breadcrumbs. Now stir in the sugar. Add the egg yolk with the whole egg.
- Knead just until the dough is smooth and wrap it in cling-film. Refrigerate for 30-60 minutes before using.
- Pre-heat the oven to 180ºC and grease a 20-24cm flan tin or flan ring.
- Roll out the dough and use to line the flan tin or ring. Line the dough with greaseproof or non-stick baking paper. Add some baking beans and place the tin or ring on a baking sheet. Bake blind in the pre-heated oven for 15-20 minutes. Remove the beans and paper and leave to cool. Reduce the oven temperature to 150ºC.
- To make the filling, mix the eggs and castor sugar together until smooth, and then add the cream and mix in the lemon juice and zest. Pour the mixture into the baked flan case. Bake in the pre-heated 150ºC oven for 30-40 minutes or until the filling is just set. Remove from the oven and allow to cool. The tart is now ready to serve.