Serves: 10, Calories: 323

Ingredients

Pastry:

• 175g plain flour.  599
• 100g cold butter, cubed.  751
• 1 round tbsp (30g) icing sugar.  120
• 1 egg yolk.  60
• 1-2 tbsp cold water = 1530

Filling:

• 5 eggs.  375
• 125ml Real Double Cream.  439
• 225g caster sugar.  900
• 3 lemons, zested and juiced.  80 = 1704

Method

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. Pastry: In large mixing bowl; Rub butter, icing sugar and flour to breadcrumbs. Add yolk and water, cut in with knife. Ball together.
3. Flatten and wrap in plastic, chill for 30 mins minimum.
4. Roll pastry to 3mm thick (green guide bands).
5. Line 9" Pyrex dish. Trim. Prick base with fork. Line with foil.
6. Blind bake base for 15 mins. Remove foil. Bake for 5-8 mins more.
7. Lower oven to 150°C Fan/Gas Mark 3.
8. Filling: In large Pyrex bowl; Beat eggs. Add sugar, hand whisk until sugar dissolves. Stir in cream, zest and juice.
9. Pour into pastry base, bake for 35 mins until filling sets.
10. Cool for 1.½ hours. Serve.
11. Cools completely in 4 hours.
12. Refrigerate. Eat within 3 days.

Calories = 3234

• 3234 / 10 = 323
• 3234 / 8 = 404

Alternatively: Zest and juice 4 limes, or 2 oranges.

Modified from Lemon Tart.