Lemon Cream Tart
This recipe, invented by my friend Sharon, is very quick and simple and produces an impressive dessert. Light and summery with the lemon, and just a little bit indulgent with the cream!
I’m using a shop bought sweet tart case, that makes it really quick, but if you can make the pastry then you get an even more impressive result. Grate in some lemon zest if you like it extra lemony.
- 150ml whipping cream
- 150g qood quality lemon curd
- 1 unwaxed lemon for zest & juice
- 8″ sweet tart case
In a bowl whip up the cream until it forms soft peaks, then mix in your lemon curd.
Grate the lemon zest into the bowl and squeeze in the lemon juice. I added the juice of half a lemon, mixed it in and kept grating zest and testing until I had it lemony enough.
When the mixture is nicely thick and combined, spread it into the tart case and grate a final bit of zest on top.
Allow to set in the fridge for at least 4 hours, then serve alone or with ice cream.
Keeps for 2 – 3 days.
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