"The mascarpone in this tart creates a creamier, softer finish, which is less sharp than a classic tarte au citron," says Amber Rose, author of Love Bake Nourish. "I love both, but find I come back to this one on a more regular basis."
Serves 10 - 12
Finely grated zest and juice of 4 unwaxed lemons
4 large free-range eggs and 4 egg yolks
215g maple syrup or honey
25cm spelt shortcrust pastry tart case , baked and cooled, but still in its tin
Unrefined icing sugar, for dusting (optional)
Preheat the oven to 150ºC.
Combine the lemon juice and zest in a small bowl. In a separate bowl, beat the eggs and the yolks together until pale and fluffy.
In a third bowl, beat the mascarpone until smooth and creamy. Fold it into the eggs along with the maple syrup and mix in the lemon juice and zest, stirring until everything is thoroughly combined.
Pour into the tart case and bake in the oven for 50 minutes to 1 hour. Remove from the oven and place on a wire rack to cool. When the tart is cool, dust with icing sugar if you wish and remove from the tin.