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
Ingredients:
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
Method:
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