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OK, so I'm a tart! I'm a tart from way back! Welcome to my lemon tart - sweet yet acidic and very, very more-ish. I find that people who don't even like lemon tart love this! A small slice is enough!
Line flan tin with shortcrust pastry – blind bake in a pre-heated 180degree oven for 6-8 mins until cooked. Allow to cool.
Combined eggs and sugar – combine.
Add rind and juice – combine
In a double-boiler, heat mixture until a custard-like consistency. Remove from heat and mix in butter
Pour into the pastry shell and refrigerate overnight before serving.
Sift icing sugar over the top and serve.
Replace part or all of the juice and rind with lime... hmmmm... lime!
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