1 Quantity Shortcrust pastry or 1 store bought tart shell
5 Lemons, zested and juiced
300g Double Cream
390g Caster Sugar
1 Egg yolk
Pre heat the oven to 180’c.
Make shortcrust pasty as per recipe (If making own) and mould it into a 26cm tart tin. Pre cook for 15-20 mins or until cooked. Remove from oven and allow it to cool. Turn oven temperature down to 120’c.
Place all the filling ingredients into a heatproof bowl and mix together. Set the bowl over a saucepan of simmering water and allow to it warm up until the temperature reaches around 60’C. Strain the Lemon mixture through a fine sieve into a pouring jug (this makes it easier to pour into your tart shell). With a spoon, remove the bubbles from the surface of the liquid (this gives you a flat surface on your tart).
Pour the mixture into the warm pastry case inside the oven (put your tart case on a baking tray so any spillage doesn’t fall to the bottom of your oven). Fill the case to the top and bake the tart for approximately 25 minutes. Allow tart to cool before serving.