Bursting with citrus flavour, this tangy lemon tart is a perfect pud for the summer and will only cost you 34p per serving to make!



Serves: 12

Prep time: 15 mins and chilling

Cooking time: 1 hour

Cals: 332 per serving



375g pre-rolled shortcrust pastry

2 eggs plus 1 yolk, beaten

225ml double cream

225g caster sugar

Zest and juice of 3 lemons and 1 orange

Icing sugar and extra zest, to serve



1.   Cut out a 23cm circle of pastry

2.   Line a tart tin and chill for 30 mins

3.   Heat oven to 200°C/Gas 6 and blind-bake the pastry for 15 mins, before letting it cool

4.   Reduce the heat to 160°C/Gas 3. Gently whisk the eggs, cream, sugar, lemon and orange zest and juice

5.   Pour into the case and bake for 35-40 mins until set

6.   Leave to cool, then remove from the tin and dust with icing sugar and extra zest to serve