Lemon tart
Serves 10-12 Ready in 1 hr 30 mins, plus freezing, cooling and chilling
2 eggs
100g caster sugar
Zest and juice of 4 lemons
150ml double cream
FOR THE PASTRY
145g cold unsalted butter, roughly diced, plus extra for greasing
300g gluten-free plain flour, plus extra for dusting
1tsp xanthan gum
3tbsp caster sugar
Pinch of salt
2 egg yolks, plus 1 whole egg, beaten, for brushing
Preheat the oven to 180°C/gas 4. Butter a loose-bottomed 22cm tin.
Start by making the pastry. Place the flour in a large bowl and mix in the xanthan gum, sugar and salt. Add the butter and rub in using your fingertips until it resembles breadcrumbs. Mix in the egg yolks until a dough forms, then shape it into a ball. Wrap in clingfilm and freeze for 30 mins.
Lightly flour a work surface and roll out the chilled dough until it’s about 5mm thick. Use it to line the prepared tin, then trim off the excess and prick the base with a fork. Line the pastry case with a piece of crumpled baking paper and fill with baking beans or rice. Bake for 15 mins.
Remove the baking beans and paper and brush the pastry with the beaten egg. Return to the oven for 7 mins, then leave to cool.
Meanwhile, make the filling. Place the eggs and caster sugar in a large bowl and whisk together. Add the lemon zest and juice, then mix in the double cream until fully combined. Pour into the pastry case and bake for 40 mins. Set aside to cool then chill until firm.
Transfer to a serving plate. If you have a blowtorch, lightly brown the surface, if you wish.