LEMON TART

1 homemade sweet tart dough

1 lemon, washed and dried

300 g sugar

120 g butter,  cubed

4 eggs

2 tbsp cornflour

Pinch of salt

Preheat oven to 180 C (250 F) and place the tart shell on a baking sheet lined with parchment paper. 

Cut the lemon in half and slice it into thin rounds and remove the seeds. Place the lemon zest and flesh into a food processor add the sugar, butter, cornflour, eggs and salt and process until the mixture resembles a puree.   

Spoon the filling into the tart shell and bake for 35-40 minutes until the filling is firm and turns golden brown, 

Remove from the oven, cool and refrigerate for 1 hour before serving.