Classic Lemon Tart with Limoncello Strawberries Lemon tart has to be one of my all-time favourite desserts. Smooth, creamy and zingy, it really is a perfect way to end a meal and can be enjoyed all year round. I like to make the first of the year in January, a refreshing move forward after the heaviness of Christmas, then when strawberries come into season, I macerate some in Limoncello and serve them alongside the tart with added texture in the form of meringue kisses. Serving Size Serves 10-12 – Use a 23cm (9 inch) round, 3cm (1¼ inch) deep tin (pan) Cook Time Blind bake WHAT YOU NEED Base: 1 quantity of Sweet Shortcrust Pastry Lemon Custard 6 eggs 240g (8½oz/scant 1¼ cups) caster (superfine) sugar 4 lemons 170ml (6fl oz/¾ cup) double (heavy) cream Strawberries 300g (10½oz) strawberries, washed, hulled and cut into halves or quarters depending on size 2 tbsp caster (superfine) sugar 1 tbsp Limoncello (optional) To Finish Meringue Kisses (optional) Basil leaves (optional) Edible flowers (optional) WHAT TO DO Make, line and blind bake your pastry, reserving any leftover pastry for another use. Leave the pastry case (shell) to cool completely, trim off any excess and leave the case in its tin (pan). Turn the oven down to 120°C fan/140°C/275°F/gas 1. To make the lemon custard, crack the eggs into a large bowl and beat together using a fork, trying not to incorporate too much air while doing so. Add the sugar, zest of 1 of the lemons and juice of all 4, and finally the cream. Mix together thoroughly, then set aside for 10 minutes. If after this time any froth appears on the surface, spoon off and discard. Pass through a sieve, straining into a large jug, or something that can then be poured from easily. Place the cooked tart (shell) still in its tin (pan) on a baking sheet and place on the middle shelf of the preheated oven. Pull the shelf out and carefully pour the lemon custard into the pastry case (shell), filling as close to the top as you can. If any bubbles rise to the surface, they can be easily popped by running the flame of a blow torch over the surface, but this isn’t a necessity. Gently ease the shelf back into the oven, close the oven door and bake for 35 minutes. When ready, the tart should have a slight wobble towards the centre. If when gently shaken you feel it is still rippling towards the outer part of the tart, bake for a further 10 minutes and then re-check. The tart can go from being seemingly under cooked to being set solid in no time, so be vigilant. Once you are happy with the consistency, remove from the oven, leave the tart in its tin (pan) and leave to cool completely – it will continue to set further. Place the strawberries in a bowl, add the sugar and Limoncello, if using, and leave the fruit to macerate until needed. When ready to serve, add a few freshly picked and torn basil leaves to the strawberries, and serve alongside a slice of the lemon tart, adding some Meringue Kisses for texture if you wish. Zingy, fresh and utterly mouthwatering. One of my favourite desserts… ever. SAVE PRINT Images and recipes from The Soulful Baker by Julie Jones (Jacqui Small RRP $39.99).