Lemon Tart
Prep: 10 min
Cook: 60 mins
Servings: 6-8
A timeless classic - Light, refreshing and zesty lemon curd encased in a crumbly shortcrust pastry tart case.
Ingredients
- 1 Pampas Shortcrust Pastry Case
- 4 Eggs
- ½ cup CSR Caster sugar
- ¾ cup Thickened cream
- ⅓ cup Lemon juice
- 2 tsp Finely grated lemon zest
To Serve
- 300ml Whipped cream
- 1 punnet Fresh berries
Method
- Preheat oven to 180°C (160°C fan-forced). Place flan on an oven tray (do not remove foil). Bake 15 – 20 minutes or until crisp and golden. Cool. Reduce oven temperature to 130°C (110°C fan-forced).
- Place eggs, cream, caster sugar, lemon juice and zest in a bowl and whisk until combined. Let stand 5 minutes. Carefully pour lemon mixture into tart shell. Bake 45 minutes or until just set. Cool, then refrigerate.
- Serve with whipped cream and berries.
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