Fun fact: My first son loves lemons so much that he doesn’t even have to wince or squeeze his face when he sucks on one. He eats lemons the way the rest of us eat oranges. So believe it or not, I have to make “actual” use of the lemons in the pantry to make sure he doesn’t eat them all as part of his daily fruit portions!

All this to say, lemon recipes abound in my head.

And lucky you, this is one of my faves. Easy, sweet, tangy, yummy and so good, you’ll forget to add the whipped cream on top, until your 3rd helping. Yes, that is a true story that happened to yours truly!

Enjoy!

Prep Time: 10 mins

baking time: 30 mins

yield: 8 medium sized slices

Ingredients

For the crust:

2 cups flour
1/2 cup castor sugar
1/4 teaspoon salt
3/4 cup unsalted butter (cold and cubed)
1 & 1/2 tablespoon cold water
Cooking spray/ melted butter for greasing

For the Filling:

1 & 1/4 cup granulated sugar
4 eggs
1/3 cup lemon juice
1/3 cup melted butter
2 tablespoons heavy cream
2 tablespoons lemon zest
1/4 teaspoon salt

Instructions:

Preheat oven to 175 degrees celsius.
Make the crust: Combine in a food processor flour, powdered sugar, and salt and pulse to combine. Add butter and water and pulse until mixture is sandy and slightly compact.
Place a tart pan (about 10 inch) on a parchment paper-lined baking tray and grease with cooking spray or melted butter. Press crust mixture into the bottom and sides of the tart pan in an even layer to form a uniform casing for the filling.
Make the filling: In a large bowl, combine all the ingredients for the filling. Whisk continuously until completely smooth, then pour into crust.
Bake in preheated oven for 30 minutes. Your tart is ready when the filling is set with a slight jiggle in the centre, when the pan is slightly shaken.
Set out to cool completely and then serve with a dollop of whipped cream, some blue berries and lemon slices.