Sunday, October 9, 2011
Sunday is my recovery day. It's the day I turn the kitchen upside down, make an unholy mess and forget about the weeks trivialities. Cue this lemon tart. The key to the set of this tart depends on precision, which sadly is not something I am bestowed with. As delicious as it was, the blooming thing didn't set properly. Follow these instructions to the word and yours should!
You'll need: All butter shortcrust pastry
4 lemons (juice of 4, finely grated zest of 3)
170g of cubed butter
220g caster sugar
5 medium eggs