11 feb

Lemon Cream Tart

Mrs AG Delve, Curlewis Branch

MAKES ONE 22 CM TART

Pastry

2 tablespoons plain flour

95 g self-raising flour

115 g chilled butter, chopped

1 egg

Filling

2 tablespoons butter

220 g (1 cup) caster sugar

45 g cornflour

2 eggs, separated

juice of 2 lemons

250 ml (1 cup) milk

Preheat oven to 180°C.

For the pastry, combine the flours in a bowl. Using your fingertips, rub in the butter until mixture resembles breadcrumbs. Add the egg and mix to form a dough.

Turn the dough out onto a lightly floured surface and knead briefly until smooth. Roll it out to a circle large enough to line a 22 cm tart tin, trimming the edges even.

For the filling, using an electric beater, beat the butter and sugar in a bowl until light and creamy. Beat in the cornflour and egg yolks, lemon juice and milk.

Pour filling into the pastry shell and bake for 15–20 minutes, or until nearly set.

Using an electric beater, whisk the egg whites in a bowl until firm peaks form. Spoon whites on top of the filling.

Bake for a further 10 minutes, or until the meringue is light golden. Serve warm.