Tart au Citron

• Rich Shortcrust Pastry made with 175g Flour
• Filling
• 150g Caster Sugar
• 4 Eggs + 1 Egg Yolk
• 200ml Double Cream
• Strained Juice of 4 Large Lemons (about 125ml)
• 1 tbsp Lemon Zest, finely grated
• Icing Sugar for dusting

1. Put a baking sheet in the oven and preheat to 200C Gas Mark 6
2. Roll out the pastry to about 3mm and use to line a 23cm loose based fluted flan tin
3. Prick the base and place in the freezer for 30 mins
4. Line the frozen case with a sheet of foil, fill with baking beans and bake on the baking sheet for 15 mins
5. Remove the foil and beans and bake for a further 5 - 10 mins until the pastry is firm and pale golden around the edges.
6. If necessary use a little beaten egg to brush over any cracks and return to the oven to seal for 2 -3 mins
7. Reduce the oven to 140C Gas Mark 1
8. Whisk eggs and sugar until the sugar has dissolved
9. Lightly whip the cream until it just holds its shape and fold in
10. Gradually stir in the lemon juice and zest
11. Pour into the pastry case and bake 35 - 40 mins until lightly set but still wobbly in the centre
12. Leave to cool then refrigerate overnight
13. Serve chilled dusted with icing sugar

Tips

1. Once the tart is in the oven and level, spoon a little extra filling to bring it right up to the edge
2. To caramelise the top, finish under a hot grill or use a cooks blow torch to caramelise the icing sugar. Chill again for 30 mins before serving