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.
Tried this, but with 75g of butter rather than 115g as suggested. Confess I used a sweet pastry case from the supermarket (hope that doesn't disqualify me). My partner and I both loved it, served with Crème Fraiche. My only concern now is the amount of sugar, as we are both getting on and trying to eat more healthily. Can anyone suggest a way of reducing the amount required? - 21 Aug 2016