All that left over lemon juice from making the Limoncello and I just had to create something – I had promised work I would make a lemon tart and bring it in – wonder if it will last that long?
I have to tell you, when I ask for a lemon tart, I expect that tartness on the tongue which reminds me of eating sherbet as a kid – you know, that zing that makes you squirm yet salivating for more? This is it!
Click here for the shortcrust pastry recipe.
To make the filling:-
Ingredients:
- 3 tablespoons lemon zest
- 2/3 cup lemon juice
- 6 eggs
- 1 cup castor sugar
- 1 1/3 cups pouring cream
Whisk ingredients together, set aside until ready for use.
Pour lemon mixture over pastry base.
Bake in oven until set. Let the tart cool before trying to remove it from the pan. Note, that when I made this one, it was a bit tricky to get the tart out of the pan without breaking it – tip: either put some extra baking paper underneath it that you can reach so you can pull it up, or be smarter and use a spring form pan instead (be smarter, lol).
Note: if you have lemon mix left over, put into a baking dish and bake separately – serve with ice cream – yummy.
