Ingredients

Pastry
100g cold butter
175g plain flour
2 tablespoons caster sugar (use UK tablespoon - 15ml)
1/4 teaspoon salt
1 egg yolk

Filling
6 eggs
250g caster sugar
3-5 unwaxed lemons - finely grated zest of 3 of them and juice of all (175ml juice)
150ml double cream

Description

Zingy Lemon Tart Makes A Stunning Dinner Party Dessert Or An Indulgent Afternoon Treat.

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