This recipe makes a wonderfully tangy version of this classic.  Hope you like it.

Recipe:

Pastry Base

180g of Plain Flour

75g of Butter (softened)

5 tablespoons of Icing Sugar (about 40g)

1 Egg Yolk

1 tablespoon water

Filling

4 Eggs

1/2 cup of Castor Sugar (about 112g)

Zest of 4 lemons

200ml Fresh Lemon Juice

125ml Cream

METHOD

To make the pastry base, sieve the flour and icing sugar into a bowl.  Rub in the butter until the mixture resembles fine breadcrumbs.  Add the egg yolk and water and combine into a firm dough.  Cover in clingfilm and place in the fridge for a half an hour before rolling out and transferring into a flan tin.

Bake blind for 20 minutes at 200˚C.  You will have to take steps to ensure the edge of the pastry does not burn, perhaps cover with strips of foil for at least half of the cooking time.

To make the filling, beat the eggs and the sugar until thick and pale.  Add the lemon juice and the zest (keep back a little zest for decoration) and fold in to the mixture.  Then add the cream and whip the mixture lightly.

Pour the mixture into the pastry base and bake at 180˚until set (about 30 minutes).

Let the tarte cool, then decorate with icing sugar and lemon zest.  Serve with whipped cream.