Peter Gordon's lemon tart

Method

1. 1

   Whisk the finely grated lemon zest with eggs, egg yolks, vanilla extract and caster sugar till foamy, but not fluffy.

2. 2

   Gently whisk in cream (look for a good rich one) then gently whisk in lemon juice.

3. 3

   The tart case is always blind baked at 170-180C and should be golden before you add the filling.

4. 4

   The filling is carefully ladled in, any bubbles that have formed from whisking it carefully scooped off. Bake at anywhere between 110-140C.

5. 5

   The lower the temperature, the longer it needs to be cooked.

6. 6

   If you warm the cream when whisking into the eggs, lemon zest and sugar, it'll speed up cooking.