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Classic lemon tart

Classic lemon tart
This simple, refreshing tart can be made up to two days in advance, making it ideal for Easter entertaining
Serves 8  / 
Prep 25 mins  / 
Cook 40 mins

Ingredients

1. 320g sheet shortcrust pastry, at room temperature
2. 4 large Co-op British eggs
3. 150ml Co-op single cream
4. 150g caster sugar
5. Zest and juice of 3 lemons
6. 1 tbsp icing sugar (optional)

Method

1. Preheat the oven to 200°C /fan 180°C /Gas 6
2. Keeping the pastry on its paper, give it a few extra rolls to make sure it's wide enough to fit a 20cm flan tin
3. Carefully ease the pastry into the tin, pressing gently into the corners
4. Prick the base with a fork, line with greaseproof paper and fill with baking beans or dry rice
5. Bake for 10 mins, then remove the paper and beans or rice
6. Reduce the oven temperature to 170°C /fan 140°C /Gas 3 and return the pastry for another 8-10 mins until light golden
7. Meanwhile, put the eggs, cream and sugar into a large bowl
8. Add 100ml of the lemon juice and whisk gently until just combined, being careful not to overwhisk
9. Stir in the lemon zest
10. Pour into the pastry case and cook for 25-30 mins or until just set. Leave for at least 20 mins to serve warm or leave until cold and then chill
11. Serve dusted with icing sugar, if you like

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