There are a good deal of recipes out there for lemon tart,or 'tarte au citron' if you prefer. This recipe is the one that I've used quite a few times and always had success with it,so I've never used another. Don't fix it if ain't broke right? The last time, I decided to make mini individual tarts,though I admit that was a while ago now! Making pastry isn't my most favourite thing to do,which is silly really because it isn't difficult at all. I have a tendency to make it on the slightly thicker side,i have no idea why when I know I'm doing it! If you really don't like to make it then of course you could use ready made,but I've honestly never done that myself. I think if you're going to make the effort to make the filling then you may as well go the whole hog! Recipe (Rachel Allen) Pastry 200g Sifted plain flour 1tbsp Icing sugar 100g Cold butter 1 Beaten egg Lemon filling 3 Eggs Grated zest of 1 whole lemon 125g Caster sugar 150ml Double cream Juice of 3 lemons Juice of 1 orange* A dusting of icing sugar to serve To make the pastry, put the flour and butter in a food processor and give it a quick 'whizz' Add a little of the beaten egg at a time and process again just until the mixture comes together. If you prefer to make the pastry by hand, rub the butter and the flour together in a bowl until it looks like crumble or breadcrumbs and then add a little of the egg at a time until it all comes together. Turn the dough out onto a lightly floured surface and using your hands bring it into a ball and gently flatten it to an inch or so thickness. Now wrap the dough in cling film and pop it into the fridge. Let it chill for around 30minutes,this will make it much easier to roll out and work with when you're ready. After you've had your cuppa and read the latest issue of your fave mag,preheat your oven to 180 or gas mark 4 and grab that chilled out pastry. Now,I made individual mini tarts but of course you could make 1 large tart. Either way,roll out your pastry and line the tin/s with it. I take a little off cut of the pastry and use that to gently push it into the sides of the tin and then trim off any excess. Screw up pieces of greaseproof paper and lay them over the pastry and then fill with baking beans. You could use raw rice or kidney beans,something like that if you don't have those like in this photo. Pop into the oven and bake blind for 10minutes. Very carefully remove the beans and paper and bake for a further 5minutes or until the pastry is a pale golden colour. We don't want any of Mary's 'soggy bottoms' now do we! To make the lemon filling,firstly...lower the oven temperature to 160 or gas mark 3. Now add the eggs, lemon zest and sugar into a bowl and whisk together for a minute or 2. Pour in the cream and fruit juices and mix it all together well. Carefully pour the filling into the pastry cases,you may find it easier to do this with them already sat on a baking tray on the oven shelf. Bake the tarts for 20-25 minutes or until the lemon filling has just set in the middle,it can be easy to overcook so you want them to have a slight wobble when you gently shake the tins. Let the tarts sit in their tins for 10minutes before removing them and letting them cool on a cooling rack. Dust with a little icing sugar right before you serve them. * I've made these lovelies both with and without the orange juice, and both turned out equally nice. The orange juice does give them a little extra citrus kick but Id say its optional.