“I have made so many of these, but each one is still a joy. A recipe that hails from Le Gavroche and the Roux family, which Marco Pierre White famously adapted by glazing the top with sugar using a blow torch. It’s relatively simple, but keep the oven temperature low, and don’t overcook the tart. Serve with rich crème fraîche and perfect Scottish raspberries.”

Serves 8 to 10
Prep time 30 minutes; cooking time: about 1 hour

INGREDIENTS

1 10-inch pre-baked sweet pastry tart case

I egg, beaten for an egg wash

4 organic lemons, zested and juiced

9 eggs, beaten

375g caster sugar

300ml double cream

Extra sugar for glazing, about a teaspoon per slice

Perthshire raspberries to serve

METHOD

Heat the oven to 140°C / Gas Mark drying

Brush the tart case with egg wash to ensure it’s sealed and no leaks will occur. Place on an oven tray.

Gently whisk together the lemon juice, lemon zest, eggs, and sugar adding each ingredient one at a time. Allow to settle for half an hour, skimming any bubbles from the top of the mix. Pass through a fine sieve to remove the zest and any impurities.

Pour the mix into the tart case, being careful not to overfill it. Place in the oven for an hour. Gently is the way to go here, all appliances are different and if your oven runs hot, reduce the temperature and the length of time you cook it.  

Remove from the oven once the wobble stops being runny and allow to cool, in a cold room if possible.

When ready to eat, cut a portion and sprinkle over a teaspoon of sugar. Glaze with a blow torch, or flash under a very hot grill until caramelised. Serve with raspberries and a dollop of crème fraîche.