An old fashioned staple of the country kitchen but,
you’ll be surprised at just how simple this Lemon Tart is to whip up in a jiffy.
For the shell of this tart, you can choose to use either a store bought pastry case or my easy peasy bikki base which is just 1 cup of crushed up plain sweet biscuits then add 1/2 cup of melted butter before mixing it altogether & pressing down into your tin. Bake that in a 160c oven for 5 minutes then let it cool off while you tackle the filling.
Into a bowl goes 2 eggs, 1/4 cup of caster sugar along with the juice & zest of a fresh lemon or two (depending on how big & juicy they are), you want about 1/4 cup of lemon juice. Whisk that lot up well to combine before stirring through 1/3 cup of thickened cream.
Pour the filling into the waiting tart shell & bake in a 180c oven for 20 minutes (or until it’s set).
Whack it on the counter to cool before dusting generously with icing sugar to serve.