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  • Preparation
    20 mins
  • Cooking
    1 1/2 hours
  • People
    12

Lemon Tart

This fast tart is crisp and creamy. Best of all, it’s made using a single bowl so less washing up and more time for enjoying. Recipe by Anna Gare - guest chef.

Ingredients

LEMON CURD
4 eggs
½ cup caster sugar
½ cup Devondale Long Life Thickened Cream
2 tsp finely grated lemon rind
½ cup lemon juice
1 tsp vanilla essence
Home made short crust pastry (see recipe) or 1 x 23 frozen shortcrust pastry shell (blind-baked)
Icing sugar, blueberries and whipped cream to serve
SHORT CRUST PASTRY
1 cup plain flour
¼ cup icing sugar
90g butter, chopped
1 egg yolk
Tip: If making your own pastry, prep time will be approx. 30 min (plus chilling time) and the cook time will increase to 1 hour. Be sure to pre-bake your pastry before adding the mix.

Directions

LEMON CURD: Step 1

Preheat oven to 160°C (140°C fan-forced).

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