175g plain flour
100g cold butter
25g icing sugar
1 large egg yolk
1 tbl spoon cold water
Filling
5 large eggs
125ml double cream
225g caster sugar
4 medium lemons
This recipe makes a 23cm tart in a deep dish.
Make the pastry by rubbing the fat into the flour, then adding the yolk and the water. Bring together in a smooth ball and put in the fridge for at least 15 minutes.
Roll the pastry out onto a lightly floured surface, and line the tin.
Zest and juice the lemons, You need approx 150ml juice. If you have long strings of zest, chop them finer with scissors or a sharp knife.
Remove the cling film and line the case with baking paper. Tip in some baking beans. Bake the case for 10 - 15 minutes, take it out before it begins to colour. Remove the beans and paper. Bake for another 10 minutes until the pastry is dray and beginning to colour. Leave on a cooling rack. Reduce the oven temperature to gas 3.
Do not take out of the tin immediately as the pastry will have softened in the oven, so leave to cool in the tin for a few moments before transferring to a serving plate. Dust with icing sugar.