Lemon Tart Without Pastry

This lemon tart comes without the pastry. So as well as being much easier and requiring less work than others, it’s lighter. The author of the recipe is a cook from Australia (whose recipe came in a British magazine), and this tart doesn’t skimp on my favourite part: the zest filling.

Preheat oven to 180ºC (160ºC fan) mark 4.

Lightly grease and line a 20.5 cm round springform tin with parchment.

In a large bowl, beat the eggs, then gradually whisk in flour.

Add the butter, caster sugar, salt, lemon zest, lemon juice, single cream, and whisk everything well.

Pour into the prepared tin and bake for 40–45 minutes until lightly browned.

Leave to cool in the tin for 20 minutes, then remove from the tin and transfer to a serving plate. Dust with icing sugar and serve warm or at room temperature with cream or crème fraîche.

This has a lovely lemony flavour. Enjoy!