- Preparation
- 15 min
- Cooking
- 25–35 min + pastry
- Chilling / resting
- Cool, then chill 2 hr
- At service
- 2 min
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 1 whole 20cm sweet pastry case
- 3 whole eggs
- 100 g caster sugar
- 100 ml double cream
- 2 whole lemons
Method
- Use a fully baked sweet pastry case following its pack instructions. Heat oven to 160°C / 140°C fan.
- Whisk eggs and sugar gently without aerating, then stir in cream, finely grated lemon zest and juice. Strain if preferred.
- Pour into the case on a baking tray. Bake 25–35 minutes until edges are set with a gentle centre wobble. Cool, then refrigerate.
Make ahead
Bake the day before. For larger groups make multiple tarts; pastry cases and eggs must be rounded practically.
Ingredient notes & kitchen guidance
Ingredients include: Milk, Egg, Wheat / gluten. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.