Instructions: Roll out pastry and line a 22cm flan tin. Place a circle of greaseproof paper in the bottom and fill with baking beans or rice (helps pastry keep its shape while baking). Bake blind for 10 minutes at 175C/350F until pastry is just set. Remove from oven and remove beans.

Grate zest from lemons and combine with squeezed juice. Beat the eggs and sugar until smooth, add the cream and lemon and mix to combine. Pour the filling into the pastry case.

Place back in oven, reduce the heat to 160C/320F and cook for 40 minutes until tart is browned and filling is set.

Allow to cool and gently remove from flan tin. Dust with icing sugar.

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