This lemon tart is from Spooning With Rosie by Rosie Lovell. It's really quick and easy to whip up. I doubled the recipe to fit the tart tin I had at home.
Serves 2 with leftovers
100g of plain flower, plus extra for rolling
25g caster sugar
50g fridge-cold unsalted butter
1 medium free range egg yolk
the lemon filling
2 medium free-range egg yolks
2 medium free-range eggs
90g sugar (caster or icing)
150ml double cream
For the pastry, sift together the flour and sugar into a large bowl, and chop the butter into this. Quickly and with cold dry hands, rub in the fat until it looks like damp breadcrumbs. Separate the egg and throw the yolk into the pastry mix. With a knife, cut through the mixture to combine into a dough ball. You may need a little extra cold water to fully draw it together.
On a floured surface, roll out the pastry to fit a loose-bottomed tart tin. Then roll it over the tin and push in the edges, being careful not to split the pastry. Roll the pin over the tart tin to cut off any excess pastry, and place in the freezer for half an hour.
Meanwhile heat the oven to around 200oc/Gas6. When the oven is piping hot, and the pastry is really cold, yoy are ready to blind bake. Line the pastry tin with greased paper or tinfoil, and scatter with baking beans or dried chickpeas. place in the oven for 10 minutes, or until the edges are beginning to brown. Keep a close eye on it. Remove the baking beans and baking paper and bake for a further couple of minutes to dry out the base. Remove from the oven to cool while you make the lemon custard filling. Keep the oven on but reduce the temperature to 180oc/Gas4.
For the lemon custard, grate the lemon zest and combine with the egg yolks and the eggs. Sift in the sugar and then add the cream. Lastly mix in the juice of the lemons. Return the pastry case to the oven shelf, and pour the filling in now. That way you can't spill it over the edge of the pastry case in transit. Bake for about half am hour, or until the top has just started wobbling.