Ingredients
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Method
- 1
Rub the flour and butter into crumbs. Stir in the icing sugar, yolk and water and bring together into a dough. Chill for 30 minutes.
30 min - 2
Heat the oven to 190°C (170°C fan). Roll out the pastry and line a 23 cm tart tin. Prick the base, line with baking paper and beans and bake for 15 minutes.
- 3
Remove the paper and beans and bake for 8 more minutes until pale golden. Turn the oven down to 150°C (130°C fan).
8 min - 4
Whisk the eggs and caster sugar, then stir in the lemon zest, juice and cream.
- 5
Pour into the warm case. Bake for 25 minutes until just set with a slight wobble.
25 min - 6
Cool completely before slicing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.