Ingredients
Method
- Make pastry — pulse to crumbs, add egg yolks and water, wrap and chill 30 minutes. Blind bake at 190°C: 15 minutes with beans, 8–10 minutes without until pale golden and dry. Brush hot base and sides with egg white — return to oven 2 minutes. Cool completely. Reduce oven to 150°C / 130°C fan / Gas 2.
- Whisk eggs, egg yolks, and sugar gently 1–2 minutes — just until combined. Add lemon zest, juice, and cream — whisk gently until smooth. Rest 10 minutes for bubbles to settle.
- Place cooled tart tin on a baking tray — place in oven. Pour filling carefully into case — to within 3mm of the rim.
- Bake at 150°C 30–40 minutes until firmly set at edges with a distinct central wobble. Cool completely at room temperature — 1 hour. Refrigerate 3 hours minimum.
- Dust generously with icing sugar just before serving. Slice with a hot sharp knife wiped between cuts.
Notes
Blind bake until completely dry and use the egg white seal — the most important step for preventing a soggy base.
Do not over-whisk the filling — air in the filling gives a cracked, puffed surface.
Pour the filling in the oven — prevents spilling when carrying a full tart to the oven.
The central wobble is correct — baking beyond it gives a rubbery filling.
Dust with icing sugar just before serving — dusted ahead of time it disappears into the filling.
