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River Cottage Lemon Tart

Yields1 ServingPrep Time35 minsCook Time50 minsTotal Time1 hr 25 mins

Light and tangy lemon tart by the famous River Cottage - makes the perfect pudding.

river cottage to core lemon tart

 250 ml lemon juice (3-4 lemons)
 Zest of 3 lemons
 250g caster sugar
 4 whole eggs and 4 yolks
 150 ml double cream
1

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!

2

Preheat the oven to 150c

3

Put the eggs (whole eggs and yolks) in a mixing bowl with the sugar and whisk

4

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

5

Leave to rest for 10 minutes and then whisk again, leaving for another 10

6

Strain the mixture through a sieve into a bowl and then whisk in the cream

7

Strain again into the prepared pastry base

8

Bake in the oven for 30 minutes or so until the lemon filling has just set

9

Allow to cool and then sprinkle with icing sugar

Nutrition Facts

Serving Size 10 portions