Ingredients

Serves 8

Pastry
220g plain flour
80g cubed butter
80g icing sugar
1 egg
 

Filling
3/4 cup caster sugar
3/4 cup lemon juice
3/4 cup cream
3 eggs

 

Method

Preheat oven 180˚C.
In a food processor combine all the pastry ingredients.
Pulse it just until it forms a ball, remove, wrap in plastic wrap and leave in fridge for 30 minutes.
Press pastry into a 22cm tart tin and then blind bake it at 180˚C.
When you remove the pastry shell, reduce heat to 140˚C.

Make filling by placing lemon and sugar in heatproof bowl over a saucepan of simmering water and stir until sugar is dissolved.
Add cream and eggs and stir continuously for 5 minutes.
Pour into tart shell through strainer. Bake for 20-25 minutes or until filling is just set.

Serve with cream or ice-cream.