From The Heart Consultant's Lover
Jack's lemon lust tart


  • 125 g/4oz cold butter
  • 125 g/4 oz icing sugar
  • pinch salt
  • 125 g/4 oz plain flour

Cut butter into small pieces, combine with dry ingredients and whirl in food processor for about 15 seconds or until it resembles fine breadcrumbs.

Pressure mixture firmly into a glass pie dish, covering bottom and sides of dish. Bake for about 5-8 minutes at 400 degrees F/180 degrees C/ gas mark 6)


  • finely grated zest and juice of 5 lemons (more if you like it tart, less if you want it sweeter - or try a mixture of lemons and limes)
  • 350g/10 oz caster sugar
  • pinch salt
  • 11 whole eggs
  • 300g butter

Mix all ingredients except butter in a saucepan and whisk over very low heat until all sugar is dissolved.

Add half the butter and continue to whisk until butter is melted; add other half of butter and whisk until butter is melted and the mixture is very thick. (You must whisk throughout to prevent the mixture from curdling.)

Once very thick, remove from heat, place on a cold surface and whisk for a few more minutes (if your arm can stand it!).

Pour into prebaked pie shell and bake in oven at 400 degrees F/180 degrees C/gas mark 6 for about ten minutes.

Allow to cool and keep in fridge until required - then eat and enjoy!

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