QUICK LEMON TART
There's always that time when you suddenly realize that a friend or family member is popping round and you don't have anything to offer them. This quick lemon tart is the perfect fix - it looks pretty, tastes great and couldn't be more simple to make.
It's the perfect summer entertaining dessert and is inspired by the wonderful Elisabeth and Butter.
Here's what you will need:
One Pastry Tart Case
Juice of Six Lemons
2tsps Lemon Zest
6oz Caster Sugar
3 Large Eggs
6oz Softened Butter
Handful of Raspberries or Strawberries
Heat the lemon juice, lemon zest and six tablespoons of sugar in a saucepan until the the sugar is dissolved. Bring to the boil and then set aside.
Whisk together the eggs and remaining sugar until a smooth mixtures forms. Gradually add a small amount of the boiled lemon mixture into the eggs and continuing whisking. Repeat until you have added all of the lemon and the mixture is well combined.
Pour the new mixture back into the saucepan and whisk over a medium heat until it is at a boil. Reduce the heat a little, continuing to whisk, and let simmer.
Next, fill a large bowl with ice water and set the saucepan in until it cools, this should take a few minutes. Once cooled add the softened butter and stir until the mixture is completely combined.
Pour through a sift to remove any lumps and pour into your pastry case before setting in the fridge until completely cool and set. Top with raspberries or strawberries and dust with a little icing sugar.
Enjoy and make sure to show me your successful bakes.