Instructions: Preheat oven to 190C/375F/gas 5.

Roll out pastry on a lightly floured surface and use to line an 18cm deep fluted flan tin. Bake blind. Reduce oven temperature to 140C/275F/gas 1.

Brush inside of pastry case with beaten egg white whilst it is still warm. Allow to cool completely. This will seal pastry and keep it crisp when filled.

Prepare filling. Whisk together eggs and sugar in a bowl until blended. Grate zests from lemons and squeeze juice. Add both to egg mixture, straining lemon juice through a fine sieve. Lightly whisk cream and fold into lemon mixture. Chill for 30 minutes.

Pour lemon mixture into pastry case, filling right to top of crust.

Bake in centre of preheated oven for 60-75 minutes, until custard is just about set. It will still be slightly wobbly and will continue to set as it cools.

Allow to cool completely on a wire rack.

Transfer lemon tart to a flat serving platter and dredge thickly with icing sugar. Using a blow torch apply direct heat to sugar until it melts and caramelises to a dark golden crust.

When cold, this will be a crispy caramel. The same effect may be achieved by caramelising under a preheated grill, but protect pastry from burning with foil as the heat is not so concentrated and direct.

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