Ingredients

Pastry
6oz Butter
2 ½ oz Icing Sugar
2 Egg yolks
8oz Plain flour

I use short crust pastry as it is easier to work with !

Filling
4 Large eggs
8 oz Caster Sugar
Finely grated rind and Juice of 3 lemons
3 oz of Butter

Method
1.Put butter, icing sugar and egg yolks in a bowl or food processor and work together quickly. Blend in flour to form paste. Wrap paste in cling film and chill for one hour.
2.Preheat oven to 180C
3. Roll out pastry as thinly and line a 9 inch tart tin. Bake blind for approx. 25 minutes or until pale biscuit colour. Remove from oven.
4. To make filling, combine eggs, caster sugar, butter and lemon rind in a bowl over a saucepan of simmering water, stirring until the sugar has dissolved and the butter has melted, then remove from heat. Stir in lemon Juice. Pour mixture into pastry case. Return to oven the tart to the oven for 20 minutes or until the filling has set. Remove from oven and allow to cool.

To Serve
I serve this tart at room temperature, dusted generously with icing sugar, thick cream on the side and strawberries, if available. If you wish to double the recipe do not double the amount of lemons you use, use 4 max. as any more will give a bitter after taste.