Lemon Tart is one of my favourite cakes and when I found this receipe in my new “TanyaBakes” book I had to show you. It is so incredible and so yummy. So let’s get started

You will need:

220 g plain flour

120 g butter

30 g caster sugar

1 egg

5 lemons, zest and juice

6 eggs

300 g caster sugar

250 ml double cream

Put the flour, butter and sugar in a food processor and whizz until combined. Add the egg and 3 tablespoons of water and whizz again to form a dough. Roll out the pastry on a floured surface to a thickness of about 3-4mm and put in the tart tin. Press gently into each crevice and leave the excess hanging over the edge. Chill in the fridge for 30 minutes. Preheat the oven to 180C, then line the pastry with greaseproof paper before filling with baking beans. Bake for 10 minutes before removing the beans, pricking the base with a fork and baking for another 10 minutes until the pastry is golden and completely dry. Using a serrated knife, cut off the excess pastry to leave a neat edge. Set the tart case aside. Turn down the oven to 160C. Put all the filling ingredients into a bowl and whisk until smooth. Pour into the pastry case and tap the case gently to get rid of any air bubbles. Bake for 30 minutes, or until just set with a slight wobble. Leave to cool completely, then remove from the tin and dust with icing sugar to serve.