Lemon Tart

1In a large bowl mix the softened butter (⅔ cup) and icing sugar (½ cup) to a cream (1½ cups) with a wooden spoon then beat in the egg yolk (1). Add the flour and salt (pinch) and rub the butter mixture and flour together with your fingers until crumbly.

2Add the egg yolk (1) to the mixture and knead briefly until it forms a firm dough. Wrap in plastic wrap and leave to chill in the fridge for 30 minutes.

3Roll out the pastry until very thin and line the quiche tin allowing a small amount of pastry to overlap the edges. Prick the base of the pastry with a fork and bake at 400°F for 20 minutes.

4Grate the zest from the lemons (6) into a bowl then add the juice from the lemons (6). Break the eggs (6 large) into a large bowl and add the caster sugar (1½ cups) and mix well. Add the lemon juice, zest and the cream (1½ cups) and whisk gently.

5Pour the mixture into the pastry case and bake at 350°F for 25 to 30 minutes until set.

6Sprinkle with a little icing sugar (½ cup) and serve with cream (1½ cups).