This lemon tart is the perfect dessert for a winters day. Especially when there is a surplus of lemons. Goes well with whipped cream, yoghurt, (or clotted cream which is my family’s favourite) .
This lemon tart has a sponge like topping, gooey lemon centre and a crunchy, crumbly base.
Ingredient
Base
- 100g softened butter
- 200g corn flour
- 50g sugar
Topping
- 6 eggs
- 2 1/2 cups of sugar
- 1 cup of lemon juice (about 5 lemons) and zest of 3 lemons
- 1/2 cup of cornflour
Method
Line a 23cm cake tin with baking paper
Preheat oven 180 Celsius
For the base – rub your softened butter with you sugar and cornflour. Place mix into your cake tin and bake until the outside starts to look golden, but still pale in the centre 15 – 20min
While your base is cooking place your eggs and sugar in a mixer with a whisk attachment and whisk for 4 minutes until the mix has gone pale and thick 
Juice and zest your lemons and pour it into the mixture then add your cornflour and whisk it in.
Pour your creamy mixture onto your precooked base
Place in he oven and cook for 30-40 minutes until golden on top and if you shake it, it doesn’t wobble.
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