Instructions: Mix together the flour and sugar in a bowl make a well in the centre and add the butter lemon rind and egg yolks.

Gradually draw the flour into the centre using the fingertips and work the ingredients to a firm smooth dough.

Covet and chill for 1 hour.

Meanwhile prepare the filling. Mix the cheese and sugar together in a basin.

Gradually beat in the eggs then add the remaining ingredients.

Mix well.

Roll out the pastry and use to line an 18 to 20cm flan ring standing on a baking sheet.

Spread the filling evenly in the flan case.

Bake in a preheated moderate oven 180 degrees C (350 degrees F) Gas Mark 4 for 45 to 50 minutes.

Cool slightly then transfer to a wire rack and leave until cold.

Sprinkle with icing sugar to serve.

Note: If preferred decorate the tart with a lattice pattern of pastry strips before baking.

Serves 6

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