pebble beach lemon tart

peter jackson

peter jackson

5th December 2011

pebble beach lemon tart

Roll out pastry, line tart and chill for 30mins
Blind bake for 15-20mins at 180oc.
Remove beans ba...


  • Ingredients
  • 680g sweet pastry
  • 750ml double cream
  • 240g caster sugar
  • juice and zest of 9 lemons
  • 450g whole egg.


Roll out pastry, line tart and chill for 30mins
Blind bake for 15-20mins at 180oc.
Remove beans bake for a further 3mins.
Boil cream
Beat together egg and sugar, mix into the cream
Add the lemon juice and zest, leave to infuse for 2 hours.
Pour into the tart case bake at 150oc for 15-20 mins.

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