Nothing beats this rich, tangy tart for flavour. It is a popular dessert in restaurants, but you can make it yourself for far less at home.
*Decorate the tart with caramelised lemon slices. Lay the slices on lightly oiled foil, sprinkle with icing sugar and pop under the grill. *Make a meringue topping. Whisk 1 egg white (leftover from the pastry) until stiff and peaky, then fold in 50g caster sugar. Gently spread this meringue over the cooked tart, sprinkle with icing sugar and bake gently at 150°C (gas 2) for 10–15 minutes until golden.
Really tasted good as it wasn't too sweet, but my children liked it too. The pastry was brilliant, crumbly and sweet. I would definately cook this again for a diner party. - 22 Feb 2011
Altered ingredient amounts. for four people - 08 Mar 2009
Not what I expected. Not enough filling and it's not creamy anyway. It tastes lemony but a tad bitter. Too much butter and sugar and the flavour doesn't justify it. I won't be making this one again. - 19 Sep 2016