The earliest known mention of a Liverpool Tart is from 1897 when it was written into a family cookbook. Our modern version is made with demerara sugar & fresh lemons with zest. It's a simple recipe but is spectacular on the taste buds.
- 250g/9oz sweet shortcrust pastry (use your own favourite recipe)
- 85g/3oz butter or margarine
- 340g/12oz dark muscavado sugar
- 2 medium lemons
- 2 medium eggs
- 6 digestive biscuits, smashed to a fine crumb
- Pre-heat oven to 190°C/gas mark 5. Grease a 23cm (9 in) tart dish and line with 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 1/2 inch.
- Bake in the oven for approx 20 minutes until the pastry is golden brown and the filling starts to caramelise.
- Allow to cool and then decorate the top with biscuit crumb.