200g plain flour, plus extra for dusting
100g unsalted butter, diced
40g caster sugar
1 egg + 2 yolks
4 medium eggs
120g caster sugar
4 lemons, zested and juiced
200ml double cream
Pre-heat your Everhot oven to 170C and place the shelf at the base of the oven.
Pulse together the flour and butter in a food processor until it resembles breadcrumbs. Add the sugar and 3 egg yolks, then pulse again until it comes together. Refrigerate for 20 minutes to firm up.
On a floured surface roll into a disc (approx 3-5mm thick) and transfer to a 22cm loose base tart tin.
Press to line the tin well, cut off the excess pieces around the edge and refrigerate for 20 minutes.
Whisk the eggs with sugar, then add the lemon juice, zest and double cream. Transfer the filling mixture to a jug.
Carefully pour the mixture into the pastry, then transfer to the oven and bake for 35 minutes or until just set (it will firm up as it cools to bake until "slight wobble").
Leave to cool before serving.
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Telephone: 0131 226 2255
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Telephone: 01620 842741