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Preparation Time: 10 minutes
Cooking time: 25 minutes
Serves: 6
If served as six portions, provides 356 cals, 40g fat (of which 13g saturates), 5.8g sugar and 0.35g salt per portion.
Ingredients
- 1 large (215g/7½oz) sweet shortcrust pastry case
- 120ml (3¾fl oz) milk
- 120ml (3¾fl oz) cream
- 2 eggs, beaten
- 25g (1oz) caster sugar
- 2 lemons, zested and 1 juiced
- Icing sugar, for dusting
Method
1. Preheat the oven to 150°C/Fan 130°C/Gas Mark 2.
2. In a small pan, heat the milk and cream and remove from the heat just before boiling point.
3. In a medium bowl, lightly whisk the eggs and sugar together then gently stir in the lemon zest and juice; try to avoid creating any bubbles. Pour into a jug.
4. Pull out the oven shelf just a fraction, place the tart case on a baking tray, and carefully put the tray onto the protruding shelf of the oven.
5. Pour the creamy mixture into the case and slowly push the rack into the oven.
6. Bake for 20 - 25 minutes; it should have a wobble but no colour.
7. Remove from the oven, allow to cool, and dust with icing sugar.
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