Lemony Lemon Tart

It would have been handy to have a blow-tourch but since I didn't own one, I dusted some icing and put it under the grill for a few minutes for a slightly 'brown-crust' topping. Served this chilled with extra cream on the side: Y-U-M!

Pastry base

110g plain flour
50g unsalted butter, cold
1 tbsp icing sugar
3-4 tbsp iced water

Method:

1. In a bowl, sieve the flour and add the sugar. Rub the butter into the flour until resembles coarse bread crumbs.

2. Add water as required to form a dough.

3. Cover and refrigerate dough for at least 30 min.

4. Roll out pastry on a 6-inch loose-base tart tin.

5. With a fork, randomly prick the base of the pastry before blind baking it for 15 - 20 min at 180C degrees, until the pastry is just cooked but still pale in colour. Remove from oven and reduce the emperature to 150C degrees.

Filling

80g lemon juice (about 3 medium lemons)
250g caster sugar
110g pure cream
2 eggs
1 egg yolk
zest of 1 lemon

Method:

1. Whisk eggs, egg yolk and sugar until thick and creamy. Add the cream and whisk to combine.

2. Sieve the mixture (optional) and then add the lemon juice and zest.

3. Pour liquid into pre-baked pastry. Return to oven and bake for 35-40 min or until the filling is just set in the centre.

4. Leave to cool before serving with a generous dusting of icing sugar.