Lemon tart recepie
Try the classic lemon tart recipe by Gregg Wallace. His version of Michel Roux Snr's dessert has a soft, biscuity pastry and rich, tangy filling. Ingredients For the pastry (makes double) 500g plain flour, plus extra for dusting 140g icing sugar 250g unsalted butter, cubed 4 egg yolks For the filling 5 eggs 140g caster sugar 150ml double cream juice 2-3 lemon (about 100ml/3.5fl oz) and 2 tbsp lemon zest Method STEP 1 To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, togethe...