1 quantity of shortcrust pastry
1 egg yolk
1/2 cup castor sugar
80mls thickened or double cream
1/2 cup lemon juice
zest from 1 lemon
- Line a pie dish or flan tin with pastry. Blind bake and cool.
- Whisk eggs and sugar until well combined. Add cream and whisk to combine. Add lemon juice and zest. Whisk well to combine.
- Pour into prepared pastry base. Bake for 35 – 40 minutes at 150°C.
- Cool and serve
The bigger the tart tin, the thinner the filling, but it is a very rich and ‘tart’ tart so a little goes a long way. Using a store bought pastry case will mean that this dish will take less than 5 minutes to prepare.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.