CLassic lemon tart
The classic lemon tart served with a glazed top and a dollop of crème fraîche. Zingy, fresh and a wonderful way to end a meal.
For the pastry
- 250g/9oz plain flour, plus extra for dusting
- 100g/3½oz cold butter, plus extra for greasing
- 25g/1oz icing sugar, plus extra for dusting
- 1 pinch salt
- 1 free-range egg