Lemon Tart
Ingredients The pastry makes double because sometimes it’s good to have a little extra but either halve it or put the rest in the freezer for another time. Past
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Ingredients
- 500g plain flour, plus extra for dusting
- 140g icing sugar
- 250g unsalted butter, cubed
- 4 egg yolks
- 5 eggs
- 140g caster sugar
- 150ml double cream
- Fresh lemon juice (about 100ml/3.5fl oz) and 2 tbsp lemon zest
- Fresh mint or basil
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