Ingredients:

Filling:

4 eggs

400ml cream

150g caster sugar

4 lemons, juiced

zest of 2 lemons

Candied lemons:

2 small lemons, thinly sliced

250g caster sugar

Pastry:

1 ½ cups plain flour

½ cup icing sugar

¼ teaspoon salt

125g cold unsalted butter, cubed

1 large egg yolk

Method:

1. Process all ingredients for the lemon filling in a food processor until just combined. Transfer to a large jug or bowl and refrigerate until the froth separates from the liquid. This should take a few hours.

2. For the candied lemons, place lemon slices in a saucepan, cover with cold water, bring to the boil, then drain and repeat 4 times. Combine sugar and 250ml water in a separate saucepan, bring to the boil, stirring to dissolve sugar, then add lemon slices and cook over low heat until tender and translucent (30-40 minutes). Cool.

3. For the pastry, whizz the flour, sugar, butter, salt and zest Add the butter and whizz until it becomes pebbly, with large bits and small bits. Add the egg yolk and a tablespoon of water and combine until the dough comes together. Turn the dough onto a floured surface and lightly knead for a minute. Wrap the dough up and place in the fridge to rest for 30 minutes. Roll the dough out between two sheets of non-stick paper and line a 22cm (9 inch) fluted flan tin. Place in fridge for 30 minutes to chill and rest. Remove the lined tin from the fridge.

4. Preheat the oven to 175°C. Blind bake for approximately 15 minutes or until the exposed edges are a very light brown. Remove the baking paper and weights. Reduce the oven temperature to 150°. Meanwhile, skim top of lemon filling to remove froth, pour into pastry case and bake until just set (30-40 minutes). Cool to room temperature in tart tin, place candied lemons on top and serve.