Decided to cook a Thai inspired meal as a treat for this Easter bank holiday weekend but couldnt decide on a dessert as most Thai desserts centre around rice. So opted for a pallet cleanser and went with a lemon tart, or tart au citron if ya posh!!!!! Used a shop bought pastry case so cheated a little but couldnt do with the faff of making my own pastry on this unusually hot spring day.
Ingredients
- 5 free-range eggs
- 125ml/4fl oz double cream
- 225g/8oz caster sugar
- 4 lemons, juice and zest
- Icing sugar, for dusting
- Shop bought sweet pastry case
- Strawberries or raspberries to garnish.
Method
For the filling, break the eggs into a large bowl and whisk together with a wire whisk. Add the rest of the filling ingredients and whisk again until they are all well combined. Pour the filling mixture into the pastry case. To prevent it spilling as it goes in the oven, pour in most of the filling so it almost fills the tart, carefully sit the baking sheet and tart on the oven shelf, then top up with the rest of the filling to completely fill it. Bake for about 30-35 minutes or until just set but with a slight wobble in the centre.Leave to cool slightly then transfer the tart to a serving plate and serve warm or cold, dusted with sifted icing sugar and served with strawberries or raspberries.Just the job with little effort, so delicious…enjoy!!!!
One Hungry Northerner 