Lemon Tart

Pastry:
200g/8oz plain flour
100g/4oz butter
2-3 tbsps cold water
OR
1 pkt shortcrust pastry, fresh or frozen

Filling:
75g/3oz unsalted butter
200g/8oz caster sugar
4 eggs
3 lemons (rind from 1 lemon only)

1. Preheat 200C/400F/Gas Mark 6

2. To make pastry - rub fat into flour until fine bredcrumbs. Add water to make a pliable dough.

3. Roll out pastry to line 10" flan dish. Bake blind for 15mins. Remove baking beans and/or grease proof paper and cook for further 5 mins

4. Reduce oven to 180C or gasmark 4

5. Filling: combine eggs, sugar, lemon rind and butter into a mixing bowl.

6. Set bowl over saucepan, stir till sugar dissolved and butter melted. Remove from heat.

7. Stir in lemon juice

8. Pour into blind baked pastry case.

9. Bake for 20 mins until set

10. dust with icing sugar