Lemon Tart

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.

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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.

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4 thoughts on “Lemon Tart

  1. This looks really good! I always like using sugar on just about everything. Looks like a sprinkle of snow! So delicate. I will be trying your recipe soon. For the sweet biscuits, what do you recommend? Are they like those baby biscuits? Very plain?

    Like

    1. I love it too for the same reason πŸ™‚

      For the bikki base, if you don’t need to be Gluten free, then I used to love using Arnotts Nice Biscuits but an Arrowroot plain biscuit works just as well.

      Let me know how you go with it πŸ™‚

      Liked by 1 person

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