Although still small our Meyer lemon tree is certainly producing fruit! I use SO MANY lemons daily in sweet and savoury dishes, but I thought I should do something a bit celebratory with my largest harvest of lemons off the tree to date. My husband LOVES lemon tart, so here it is.
- Shortcrust pastry
- 4 eggs
- 1 cup caster sugar
- grated rind of 1 or 2 lemons
- 2 tablespoons cream
- 3/4 cup lemon juice (or other citrus)
Blind bake pastry in a flan or pie tin.
Meanwhile mix eggs, sugar, lemon rind and cream. Add the lemon juice. Place it in thye baked bastry shell and bake for 12-15 minutes (until the centre appears to be just set) Allow the tart to cool before unmolding.
If you’d like to jazz it up a bit, finely slice another lemon and arrange on top of the tart. Sprinkle with sugar and use a blow torch to create a glaze.
Or just serve with the first of your raspberries and some cream!