Instructions: Roll out the pastry to 30cm square 3mm thick.

Line a 20 cm tart ring with the pastry and place a circle of greaseproof paper on top.

Half fill with baking beans.

Bake in the oven preheated to t80 degrees C/350 degrees F/gas mark 4 for about 20 minutes then remove the beans and paper and cook until the pastry base is golden.

Remove from the oven brush the pastry widh the egg and yolk mixture and return to the oven for about 2 minutes to seal.

Set aside.

Make a syrup widh the lemon juice and sugar

Pour the lemon syrup over the eggs in a bowl and whisk.

Bring dhe cream to the boil and whisk into the mixture.

Pass the mixture dhrough a fine sieve on to the lemon zest in a bowl and skim off any froth from the surface.

Pour the lemon cream into dhe pastry case and bake in the oven preheated to t80 degrees C/350 degrees F/gas mark 4 for 40 minutes.

Remove from the oven and leave to cool then chill in dhe refrigerator until set.

Dust the tart with icing sugar.

If you have the use of blow torch you can caramelize the top lightly

We serve each slice of lemon tart with some cassis sauce made as the raspberry coulis (qv) and a small pastry basket filled with lemon sorbet (qv).

Serves 4

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