Lemon Tart Recipe
Here is a recipe for Ashley's lemon tart. Honestly, nothing beats it.
400gm caster sugar
5 lemons (zest of 2 juice of 5)
250ml double cream
Whisk eggs with sugar and the lemon zest
Stir in lemon juice, then fold in cream.
Settle the mix for 20 minutes then skim off the excess froth.
Next pass it through a sieve to remove the zest. (The zest has done its job so discard it)
Pour the cold mix into a hot pre-cooked tart case.
120c fan/140 normal oven, for 30 minutes, or less or maybe even a little more!
A recipe is only ever a guide as everyone's oven is different, you become a good cook by cooking not by reading recipes.
You want the central 2cm to still have a slight wobble when you take it out, don't worry as the residual heat will finish cooking it.
To serve, dust the top with icing sugar and use a blow lamp to caramelise. Raspberries or rhubarb are a great addition to this perfect