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.
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