First, make the base as described here. Then for the filling, you will need:
3 large (or up to six small) lemons
250g casor sugar
200 ml pure cream
- Preheat oven to 160 C
- Wash the lemons in warm soapy water, rinse and dry well. This is really important if the lemons have supermarket wax on them. Less so if they're from a tree out the back.
- Peel the zest (ie the yellow part of the skin) from the lemons being careful not to get any of the white pith. If you do get some pith, cut it out because it's yucky and will add bitterness rather than zing. I use a sharp potato/vegetable peeler with light strokes. It's tedious but worth it.
- Chop the lemon rind into pieces and then grind them very finely with some of the caster sugar. I have an old electric coffee grinder that I use for this. A food processor or bamix nut grinder works just as well. If you have neither, then chop the lemon rind as fine as you can with a knife. I dislike pieces of rind in lemon tart, so this is an important step for me.
- Juice lemons and strain the pips and pulp out.
- Mix juice, lemon rind, sugar, eggs and cream in a big bowl with a ballon whisk or similar. It doesn't have to be beaten, just really well combined.
- Taste for sweet/sour balance and add a little more sugar or lemon juice if necessary. I like my lemon tart to hover on the edge of sour and if it tastes just a little sweeter than I'd like raw, it will usually be just right after baking. That said, if I'm baking for people I don't know or for a big group, I might make the filling a teensy bit sweeter than I'd really prefer. G likes it better this way too.
- Place the warm baked tart tin on a tray in the oven and pour the filling into the case. When I remember I do this step with the tart base pretty much the oven to stop having to carry it across the kitchen.
- Bake for 35 to 45 minutes or until almost set. Allow to cool for about half an hour before serving or it will fall apart. Yummo.