Lemon Tart - James Martin Chef

Ingredients

• 200g Plain flour
• 100g butter, diced
• Pinch of salt
• 1 egg
• Water if needed
• 4 lemons zest and juice
• 5 eggs
• 200g Caster sugar
• 250ml double cream
• Icing sugar to dust
• Preheat oven to 180 ° C.
• Grease a 27cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin.
• Make sure its in all the corners. Take your time. Place bag of wrapped flour into tray to compress it down. Blind bake for 30 minutes at 180 ° C. Then take the flour out.
• While it’s still warm egg wash it, sealing up any little cracks.
• To make the filling, whisk all the ingredients together.
• Fill the pastry base with the liquid filling and bake for 1 hour 15 mins. Cool to room temperature.
• Serve warm, dust with icing sugar glaze and blow torch.