Lemon tart

Blind-bake the pastry case at 180 °C, weighted with baking beans, until the edges are set; remove the beans and bake until the base is dry and lightly golden. Let it cool before adding the lemon filling.

Bake the filled tart gently, usually at about 160 °C, until the edges are set but the centre still has a slight wobble when nudged. It will firm as it cools; baking until the centre is completely rigid can make the filling grainy.

Serve it cool or lightly chilled so the filling slices cleanly and its sharp lemon flavour comes through. If it has been refrigerated, let it stand for about 15 minutes before serving.

Cover it and refrigerate it for up to three days, since the filling is made with eggs and dairy. Keep it chilled between servings rather than leaving it out for hours.

Yes: freeze it uncovered until firm, then wrap it well or seal it in an airtight container for up to a month. Thaw it overnight in the fridge; the pastry may be less crisp afterwards.

Lemon tart usually has a crisp pastry case filled with smooth lemon custard and no topping. Lemon meringue pie has a layer of whipped meringue baked on top of the lemon filling.

Serve it with softly whipped cream, crème fraîche or fresh raspberries; their mildness or fruitiness balances the tart lemon filling. A little finely grated lemon zest on top gives it a fresh aroma.