Recipe: Martin Bosley's Deep Lemon Tart

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If making your own pastry feels like a step too far, use 300g sweet shortcrust pastry.

Serves 6

Ingredients

For the pastry:

250g flour

100g icing sugar

130g unsalted butter

2 eggs

For the filling:

2 whole eggs
4 egg yolks
Zest of 1 lemon and 100ml freshly squeezed lemon juice
75g caster sugar
200ml cream

Method

Make the pastry first: Combine the flour and icing sugar in a food processor and add the butter. With the motor running, add the eggs one at a time and continue to mix until the dough forms a ball. Scrape the dough from the bowl and wrap it in cling wrap and refrigerate until required. Roll the pastry out between two sheets of greaseproof paper.

Heat the oven to 190C. Line a deep 24cm spring form tart tin with a removable base, with the pastry, making the edge 2cm higher than the edge of the tin. Fold the edge over and crimp all the way around (this is to help prevent shrinkage). Prick the base all over with a fork, and paint with some leftover egg white. This seals the pastry and prevents it from becoming soggy.

Bake the pastry 'blind' (line the pastry base with baking paper, then cover with dried beans or rice) until it is a nice golden brown, about 45 minutes. Once cool, trim the top of the pastry in line with the top of the tin by running a serrated knife around it gently. Set the base aside while you make the filling.

To make the filling, whisk the eggs, yolks and zest together. Dissolve the sugar in the lemon juice and stir in, trying not to create any froth or bubbles, Finish by stirring in the cold cream. Pour the filling into the case (I do this with the case still in the oven, so that you can fill it right to the top without spilling any).

Bake for 45 minutes at 190C, until the tart is wobbly but not liquid in the centre. Do not worry if the top brown slightly. The tart will form up as it cools. Also the tart to cool on the kitchen bench rather than the fridge or it may crack.

Dust with icing sugar, cut into wedges and serve with raspberries and some whipped cream.