About this recipe: 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.
It's a great tart. Just cooked it and tried it warm... yummers! I found the filling slightly on the sweet side tho. A really good pastry. I don't think my oven, 70's Belling, is good enough to get the blind bake right. The base ended up slightly under cooked. I'm gonna cook this again for sure. - 06 Dec 2013