SERVES
9 eggs 300ml (½ pint ) double cream grated zest and juice of 5 large lemons 375g (12oz) caster sugar icing sugar for dusting lemon twists to decorate .
PASTRY
250g (8oz) plain flour 125g (4oz) chilled butter, cut into cubes 60g (2oz) caster sugar 1 egg 2tbsp water 28cm (11 in) 4cm (1½ in) deep loose-bottomed fluted flan tin baking beans .
1- Make the pastry: put the flour into a large bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs.
2- Stir in caster sugar, then bind together with egg and water to make a soft, pliable dough. Wrap in cling film and chill for 30 minutes.
3- Roll out the dough on a lightly floured surface and use to line the flan tin. Bake blind in a preheated oven at 200ْC ( 400ْF, Gas 6 ) for minutes.
4- Remove the baking beans and foil, and bake the pastry shell for 5 minutes or until the base has dried out. Remove from the oven and reduce the oven temperature to 180ْC ( 350ْF, Gas 4 )
5- Beat the eggs in bowl and add the cream, lemon zest and juice, and caster sugar. Stir until smooth, and pour into the pastry shell.
6- Bake for 35-40 minutes until the lemon filling has set. Cover the tart loosely with foil if the pastry shells.
7- Leave the tart to cool a little, then dust with icing sugar. Decorate with lemon twists, and serve warm or at room temperature .