Instructions: Make the pastry either by hand using the usual rubbing in method or by machine in a mixer or processor.

Measure the flour and butter and mix until it looks like breadcrumbs add the sugar and mix for a moment then add the egg and mix well until it holds together. Ideally rest in the fridge for 30 minutes. Use to line a 260mm ceramic flan dish. Prick the base with a fork and freeze for about 30 minutes until hard.

To make the filling beat the eggs in a bowl add the cream lemon juice rind and caster sugar and mix until smooth.

Pour the lemon mixture into the pastry case.

Bake on the floor of the roasting oven with the cold plain shelf on the second set of runners for about 30 minutes watching carefully.

Place a greased piece of foil over the tart when the pastry is golden after about 15 minutes.

It may need turning half way through cooking.

Bake on the floor of the roasting oven with the cold plain shelf on the second set of runners for about 30 minutes. When the pastry is pale golden transfer to the baking oven on the grid shelf on the floor until set.

Cover with greased foil if necessary to prevent browning.

When cool sieve over a dusting of icing sugar to decorate.

Serve with a little single cream.

If using a metal flan tin with a loose bottom take great care once the flan on has been lined with pastry not to push the loose bottom upwards or sideways as it will puncture the pastry. Use a 500g pack of bought shortcrust pastry if time is short.

Serves 10

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