Lemon Tart (with Gluten Free Options)

Base

# I often buy a pre-made base if I'm making this along with multiple desserts for a party.  Otherwise a biscuit base is also nice.

200g Marie biscuits (or a gluten free shortbread)
100g butter, melted


Filling

3 lemons
4 eggs
1 cup caster sugar
125g butter, chopped


If making biscuit base, using a blender break up biscuits.  Melt butter and mix until combined. Press into the base and sides of a spring form tray or custom tart tray.

                                  

To make the filling finely grate rind of 1 lemon. Juice all lemons.

 

Whisk the eggs and sugar together in a heatproof bowl until well combined then add the lemon rind and 2/3 cup lemon juice, whisking constantly until well combined.

 

Place bowl over a saucepan of simmering water (do not allow base to touch water). Cook, stirring with a wooden spoon, for 20 to 25 minutes or until thick and resembling custard. Do not allow to boil. Finally remove from heat and whisk in butter.

                                  

Lastly pour lemon mixture into tart case. Refrigerate before serving.