When life gives you lemons, make lemon tart!

NEWSFLASH: Lemon tart is not just for granny’s! Hoorah! I can’t think of tucking into a better dessert in this summer weather than this sweet, tangy, lemony goodness. We topped ours with some grated lemon rind, fresh mint springs from the garden and served it with a dollop of greek yogurt sprinkled with pistachios – YUM!

For the pastry

• 85g (3 oz) butter
• 4.5 tablespoons icing sugar
• 150g plain flour

For the lemon filling

• 3 eggs
• 200g (7 oz) caster sugar
• 1.5 tablespoon lemon zest
• 5 tablespoons lemon juice
• 3 tablespoons plain flour
• 2 tablespoons icing sugar for dusting

Method
Prep:15min  ›  Cook:35min  ›  Ready in:50min 

1. Preheat oven to 180 C/ 160 C Fan / Gas mark 4.
2. Process butter, 4 tablespoons icing sugar and 125g flour in food processor for 10 seconds, (I used a Nutribullet which takes slightly longer) or blend with pastry blender. Pat dough evenly into 23cm tart tin.
3. Bake 12 to 15 minutes, until golden.
4. Meanwhile, combine eggs, caster sugar, lemon zest, lemon juice and 3 tablespoons flour and mix until smooth; pour mixture over hot pastry case.
5. Bake 15 to 20 minutes more, until firm. Let cool completely in tin. Dust with icing sugar, top with mint sprigs and love and cut into slices and DEVOUR!

It takes a tart to know a tart….