Creamy lemon Tart

Ingredients:

Rich Pie Dough

1 1/2 cups all-purpose flour

Scant ½ tsp salt

1 stick cold butter

1 tbsp superfine sugar

1 large egg yolk

1 tbsp iced water

1 tsp fresh lemon juice

Filling

3 large eggs

generous ½ cup superfine sugar

4tbsp fresh lemon juice

1 tsp finely grated lemon rind

1/3 cup heavy cream

Confectioner’s sugar for dusting

Directions:

For pie dough

Sift flour and salt together.

Cut butter into small pieces and rub into flour until mixture resembles bread crumbs. Add sugar.

Mix egg yolk, water, and lemon juice into dry ingredients to make a stiff dough. Knead well.

Wrap dough in plastic wrap and refrigerate for about 30 minutes. Roll out dough on a lightly floured counter to a thickness of 1/8 inch. Use to line a greased 9 1/2 inch loose bottomed tart pan.

Bake in a preheated oven at 400ºF for 10-12 minutes. Reduce the oven temperature to 300ºF.

For filling

Beat eggs and superfine sugar. Stir in lemon juice and rind. Whip cream until stiff and stir into egg mixture. Pour into the case.

Bake for 30-35 minutes until set. Cool and dust with confectioner’s sugar. Serve with fresh fruit.