Shortbread lemon tart

Shortbread lemon tart

Serves 8-10

For the shortbread base:
170g butter, at room temperature
100g sugar
½ tsp vanilla extract
Pinch of salt
220g plain flour

For the lemon filling:
4 large eggs
Juice of 3 lemons, plus 1 tbsp lemon zest
200g sugar
60g plain flour

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. In a large bowl, use an electric beater to mix the butter, sugar, vanilla and salt until smooth.
  3. Add the flour and beat until the mixture starts to form a dough. Press the dough into a 25cm tart tin. Bake for 10 minutes, then remove from the oven and allow to cool completely.
  4. In a large bowl, using a hand blender to combine combine the eggs, lemon juice, lemon zest, sugar and flour until smooth. Pour into the cooled crust.
  5. Bake for about 30 minutes until the tart is set and the edges are golden brown.
  6. Remove the tart from the oven and allow to cool completely.
  7. Place in the fridge until ready to serve. Dust with icing sugar before serving.

Per serving: 368kcals, 16.1g fat (9.5g saturated), 51.8g carbs (30.5g sugars), 5.6g protein, 0.8g fibre, 0.144g sodium