Lemon tart.

Instructions:

1. Prepare the shortcrust pastry base:
   • In a large bowl, mix the flour, diced cold butter, icing sugar and a pinch of salt.
   • Use your hands or a food processor to blend the ingredients to a sandy texture.
   • Add the egg and continue mixing until the dough comes together and can be formed into a ball.
   • Wrap the dough in cling film and refrigerate for at least 30 minutes.
2. Roll out and place the dough:
   • Preheat the oven to 180°C (350°F).
   • Take the dough out of the fridge and roll it out on a floured surface until it is about half a centimetre thick.
   • Line a tart tin with the rolled out dough, pressing gently to fit the tin. You can trim off any excess dough if you wish.
   • Prick the base with a fork several times and bake in the preheated oven for about 15-20 minutes, or until lightly browned. Leave to cool while you prepare the filling.
3. Prepare the lemon filling:
   • In a large bowl, mix the condensed milk with the juice and zest of the lemons.
   • Add the eggs one at a time, mixing well after each addition, until smooth.
4. Assemble the cake:
   • Pour the filling mixture over the previously baked and cooled shortcrust pastry base.
   • Spread the mixture evenly with a spatula or spoon.
   • Bake the tart in the preheated oven at 180°C (350°F) for about 20-25 minutes, or until the filling is firm around the edges but still slightly wobbly in the centre.
5. Refrigerate and serve:
   • Once baked, allow the lemon tart to cool to room temperature and then refrigerate for at least 2 hours, or preferably overnight, to set and firm up.
   • Before serving, you can decorate the cake with lemon zest, lemon slices or whipped cream if desired.
   • Serve portions of this delicious lemon tart chilled and enjoy its refreshing taste.