Light and tangy lemon tart by the famous River Cottage - makes the perfect pudding.
Make a pastry tart base using our best sweet shortcrust pastry recipe. I'd recommend a deep pastry tin, the one in the picture above was not deep enough to hold all of the mixture. Of course you could just make two!
Preheat the oven to 150c
Put the eggs (whole eggs and yolks) in a mixing bowl with the sugar and whisk
Add the zest of 3 lemons and juice 3 or 4 (you need about about 200ml) to the egg and sugar mix and stir in
Leave to rest for 10 minutes and then whisk again, leaving for another 10
Strain the mixture through a sieve into a bowl and then whisk in the cream
Strain again into the prepared pastry base
Bake in the oven for 30 minutes or so until the lemon filling has just set
Allow to cool and then sprinkle with icing sugar
Serving Size 10 portions