A super simple lemon dessert tart.
Preheat oven to 175°C.
Line a round pie or flan dish with baking paper. Roll out sweet short crust pastry and line the flan dish. Prick well and bake in a moderate oven until just cooked but not yet brown.
For the filling:
Beat the eggs and sugar until the sugar dissolves and the egg mixture is thick and lemon-coloured. Pour in the lemon juice and gently mix in the sour cream to make a smooth creamy mixture.
Pour the filling carefully into the warm, pre-baked pie shell.
Bake until set and golden (approx 15–20 minutes).