Instructions: Preheat oven to 180C/350F.

Roll pastry out to a thickness of about 3 mm (a little more than 1/10 in) and line flan tin with pastry. Prick pastry gently with a fork. Press a sheet of foil out over pastry and into the corners. Bake in a preheated oven for about 15 minutes. Remove foil and continue cooking until pastry is light brown in color.

Meanwhile, in a bowl mix eggs, sugar, grated lemon rind and cream. Mix in lemon and orange juice. Pour preparation into the baked pastry shell and bake in a preheated oven for about 12 to 15 minutes until the centre of the custard appears to have just set. Allow tart to cool before carefully unmoulding.

A short while before serving, peel the extra lemon, using a small sharp knife, removing all the white skin as well. Cut lemon into thin slices about 2 mm thick. Arrange lemon slices over tart in a circular pattern and sprinkle the top generously with icing sugar. Place under a hot grill for 1 to 2 minutes to melt the icing sugar and give the top of the tart a lovely glaze. Cut into slices and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.