- 4 eggs
- 100g (1/2 cup) caster sugar
- 185ml (3/4 cup) double cream
- 125ml (1/2 cup) lemon juice
- 1 tablespoon finely grated lemon rind
- Cream or crème fraîche, to serve (optional)
SWEET SHORTCRUST PASTRY
- 225g (1 1/2 cups) plain flour
- 2 tablespoons icing sugar mixture
- 150g unsalted butter, chilled, chopped
- 1 egg yolk
- 2 tablespoons cold water
- 60ml (1/4 cup) water
- 55g (1/4 cup) caster sugar
- 1 lemon, thinly sliced
For pastry, process flour, sugar and butter until fine crumbs form. Add yolk and water. Process until dough just comes together. Knead on a floured surface until smooth. Cover. Place in fridge for 30 minutes to rest.
Roll out pastry on a sheet of baking paper to a 3mm-thick disc. Line a round 23cm (base measurement) fluted tart tin, with removable base, with pastry. Trim excess. Place in fridge for 30 minutes to rest.
Preheat oven to 200C/180C fan forced. Line pastry case with baking paper. Fill with pastry weights and bake for 15 minutes. Remove paper and weights. Cook for a further 10 minutes or until golden.
Meanwhile, for candied lemon, stir water and sugar in a small saucepan over low heat for 2-3 minutes until dissolved. Bring to the boil. Add lemon slices and cook, turning, for 10 minutes or until translucent.
Whisk the eggs, caster sugar, cream and lemon juice in a large bowl. Strain through a fine sieve into a large jug. Stir in the lemon rind. Reduce oven to 160C/140C fan forced.
Place tart tin on a baking tray. Pour egg mixture into the pastry case. Bake for 40 minutes or until just set (the middle may wobble). Set aside to cool. Top with candied lemon slices and serve with cream, if using.