Ingredients Jump to Instructions ↓

  1. 400g sweet shortcrust pastry (or a pre-made pastry case!)

  2. 6 lemons

  3. 6 eggs

  4. 300g caster sugar

  5. 60g butter, diced

Instructions Jump to Ingredients ↑

  1. If not using a pre-made pastry case, butter a loose-bottom tarte dish. Roll out the pastry and line the dish with it. Bake blind for 15 mins at 190C. Leave to cool. Reduce oven temperature to 150C.

  2. Juice and zest the lemons. In a pan, pour the lemon juice and zest, sugar and the whole eggs. Mix with a spatula and cook at medium heat until the mixture bubbles (be careful not to let the eggs scramble), stirring continuously. Add the diced butter.

  3. Pour the mixture into the pastry case and leave to rest for 10 minutes. Place in oven for 15 mins. Remove and cool.


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