A refreshing and palette cleansing dessert to round off an outdoorsy summer meal. Even better served with additional fresh fruit and cream!
For the pastry:
For the lemon filling:
Serves 12 slices
Start by making the base. Add the flour, icing sugar, vanilla extract and chopped butter in to a bowl and rub together between your fingertips until well mixed and it starts to combine. Add small amounts of water if more moisture is needed.
Once you have a smooth dough, dust some flour on to a clean surface and roll out. We use a 25cm diameter tart case so roll the pastry to 30 cm diameter. Drape over the tart case so there is an overhang of pastry on the sides. Make sure the pastry is pushed in to all corners and nooks in the case. Chill in the fridge for 20 mins. Heat oven to 200C/fan 180C/gas mark 6.
Remove the base from the fridge and lightly prick it with a fork. Cover the pastry with foil and fill with baking beans. Put the tart case in the oven for about 15mins.
Whilst the base is cooking you can get started on the lemon filling. Whisk the eggs, flour and sugar together in a large bowl and once combined, add the lemon zest and juice. Whisk again until smooth.
Take the base from the oven and remove the foil and baking beans. Pour the lemon filling in to the base and return it to the oven for a further 15-20mins or until the filling solidifies.
Remove from oven and allow to cool. Once cool, sieve icing sugar over the tart and serve with fresh fruit and cream. Garnish with a sprig of mint.
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