INGREDIENTS250g plain flour100g icing sugar100g cold unsalted butter11 Eggs4 lemons – zest and juice300mls double cream375g caster sugar
Method1. Sieve the flour and sugar on a clean surface. Make a well in the middle.2. Throw in diced butter and start to crumble with fingers.Mix two of the eggs in. When mixture is rolled out, chill it in the fridge.3. Put the pastry into a medium sized flan dish. Blind bake at 200ºC for approx 20 minutes, until pastry is golden brown and well done.4. Zest the lemon and squeeze the juice out.Mix the sugar and the remaining nine eggs to combine.5. Slightly whip the cream. Add lemon juice and zest to the egg mix. Combine with cream. Let it chill for 30 mins.6. Pour the lemon mix over the cooked tart and cook in the oven for approx one hour at 150°c. The tart should still be runny in the middle, but will set as it cools.7. To serve, dust with icing sugar and glaze with a blowtorch.
