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For more on marking an answer as the "Best Answer", please visit our FAQ.Thick Lemon Tart.
1. Pastry: Make to breadcrumbs 7oz plain flour and 3oz butter, add 2oz icing sugar and an egg yolk, pinch of salt. Blend into a pastry and chill 30 mins. Bake blind in a 7inch, fairly deep flan ring or case.
2. Whisk 6 eggs and 7oz caster sugar together to combine. add the zest and juice of 6 lemons and 7floz single cream. Pour into cold pastry case and bake for 30 mins or until set and nicely browned. Cool and dust with sifted icing sugar.
I've made this on loads of occasions - it's just geowdgeous.