Makes 2 tarts, serves 4 500g sweet pastry (see recipe below) Sweet lemon zest and salade de fleurs to garnish Lemon filling: makes 750ml 5 whole eggs 1 egg yolk 130g caster sugar 200ml thickened cream 130ml lemon juice 1 tsp grated lemon zest Preheat oven to 180C. Method 1. Roll out the sweet pastry to approximately 2-3mm thick and use it to line greased individual tart tins. Cover with baking paper, fill with dried beans and bake blind for 10 minutes. Remove beans and bake for another 10 minutes […]

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