- 250g sweet shortcrust pastry (use your favourite recipe)
- 85g butter or margarine
- 340g dark muscavado sugar
- 2 medium lemons
- 2 medium eggs
- 6 digestive biscuits, smashed to a fine crumb
Preheat the oven to 190°C (170°C fan/gas mark 5).
Grease a 23cm tart dish and line with the pastry.
Melt the butter and sugar in a saucepan. Remove from heat and allow to cool slightly, but not enough to solidify.
Zest both lemons.
Cut lemons into small pieces and remove all pips.
Combine the lemon with the butter-sugar mixture and eggs. Mix together until fairly smooth.
Pour this mixture into the tart tin to approximately 130mm.
Bake in the oven for about 20 minutes, until the pastry is golden brown and the filling starts to caramelise.
Allow to cool and then decorate the top with the biscuit crumb.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
We love food and we've got some great recipes to prove it. Here are some of our favourite cakes, bakes and dessert recipes from our chefs and local experts.
From picnics to parties, this juicy gooseberry traybake is perfect for using up your freshly picked berries.
These no-bake, delicious chocolate brownie truffle bites can be decorated with your favourite toppings and enjoyed as an afternoon snack or after-dinner treat.
This simple and delicious traybake is an enjoyable treat for youngsters and adults. From soft sponge to tangy marmalade and silky chocolate, what's not to love?
Try your hand at making some Wet Nelly, a cake with history that's become a firm favourite over the years at Speke Hall. It's perfect hot with custard or cold with a cup of tea.