BETTY COOKS...

LEMON TART

Lemon tart is a gift at the end of a delicious meal eaten with good friends.
Here is the recipe
Sweet pastry is made by using
120g soft butter,
75g icing sugar,
3egg yolks,
250g plain flour and a little water if needs be.

Cream the butter and icing sugar together in a bowl, mix in the egg yolks with the flour.  Add some water if the mixture needs it, and form into a ball and wrap with cling film.  Place in the fridge for the pastry to 'calm down' before rolling out to line a pastry tart tin (about 24cm). Prick the base with a fork.

For the Lemon Cream - Beat 5 eggs with 150g castor sugar and the juice of 3 lemons.  Add 150ml double cream to the mix. Grate the rind off one of the lemons (or more if you wish) and add to the mix. Place the mixture into the tart tin.

lemon tart

Cook on the floor of the roasting oven of the Aga beneath the cold shelf on the third set of runners down.  Cook for about 20 mins and then transfer to the simmering oven until the cream is 'set'