Lemon Custard Tart – Heston

Blind bake a 9″ casing with crunched up greasproof paper and 2p coins

Juice and peel of 5 lemons, 9 whole eggs, 1 yolk, 390g white sugar, 300g double cream

Warm and strain

Pour into casing in 120c oven

Allow to reach 70c in the center

Cool and set, sprinkle with some icing sugar

 


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