Lemon tart (serves 12)

Ingredients

For the sweet dessert pastry case:

250g of plain flour

100g butter (room temperature)

100g icing sugar

2 eggs

Egg wash

For the filling:

4 lemons

9 eggs

13 oz sugar

11 floz double cream

Method

Place all the dry ingredients into a food processor until it resembles a crumble type mixture, beat eggs together and gradually add until the mixture starts to come together (you may not need all the egg, you are looking for a soft supple mixture not too crumbly or too wet). Bring together and roll out to the size of a 12” flan/pie dish. Blind bake at 160°C for 20 minutes, take out baking beans and bake for 4 minutes. Take out of the oven, apply an egg wash and bake for 4 minutes. Take out of the oven, apply egg wash again and bake for a further 4 minutes.

Wash and grate the lemons. Halve and squeeze the lemons, strain the juice and put to one side with the zest. Whisk together the eggs and the sugar. Lightly whisk the cream until slightly thickened. Stir the cream, eggs and the lemon mix together. Pour into the pastry case. Bake for one hour at 150°C until set then chill.