Roll out pastry and line a 22cm flan tin. Place a circle of greaseproof paper in the bottom and fill with baking beans or rice (helps pastry keep its shape while baking). Bake 'blind' for 10 minutes at 175C/350F until pastry is just set. Remove from oven and remove beans.
2
Grate zest from lemons and combine with squeezedjuice.Beat the eggs and sugar until smooth, add the cream and lemon and mix to combine. Pour the filling into the pastry case.
3
Place back in oven, reduce the heat to 160C/320F and cook for 40 minutes until tart is browned and filling is set.
4
Allow to cool and gently remove from flan tin. Dust with icing sugar.
