Lemon Tart

Pastry

1. Sift the flour into a bowl. Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the lemon zest.

2. Beat in the egg and Fruisana with the lemon juice, to form a soft dough. It may be necessary to add another tablespoon of lemon juice.  Wrap the pastry in greaseproof paper and allow to cool in the fridge for 30 minutes before using.

3. Remove pastry from the fridge and allow to come to room temperature before rolling out to fit a 23cm (9 inch) loose-bottomed, deep flan tin.  Place tin on baking sheet, add a piece of greaseproof paper and baking beans and bake blind in the oven at electric 190°C, fan 170°C or gas mark 5 for 15 minutes.

4. Remove from the oven and then remove baking beans and greaseproof paper.

Lemon filling

5. In a bowl beat the eggs and sugar together, stir in the lemon zest and juice and then the double cream.

6. Pour the lemon filling into the pastry tart case and return to the oven and bake electric 150°C, fan 130°C and gas mark 2 for 30–40 minutes until the filling just sets.

7. Allow to cool, then chill completely before serving.

Pastry

225g plain flour

115g butter, diced

Finely grated zest of 1 lemon

1 small egg

2 tbsp lemon juice

25g Fruisana Fruit Sugar

Lemon filling

5 large eggs

115g Fruisana Fruit Sugar

Grated zest and juice from 4 lemons

300ml double cream