A lemon tart packed with citrus flavor.
sheet pre-made shortcrust pie pastry
The juice of 1 1/2 lemons
Preheat the oven to 375 degrees F.
Lay the pastry into a 9 inch tart or skillet.
Bake in the oven for 10 minutes.
In a bowl, whisk the egg and the sugar together until light, about 5 minutes of fast hand whisking.
Add the lemon juice, melted butter and zest to the bowl and gently combine.
Pour the mixture into the par-baked crust and bake for a further 25-30 minutes or until the center is no longer jiggling and is a golden brown color.
Let the tart rest until cool and then place in the refrigerator before slicing.
Recipe from Mimi Thorisson