Dan Lepard's Lemon Tart

The definitive recipe is in Marco Pierre White's White Heat. This one reduces

the measures to something more manageable at home.

75g strong white flour

1 tbsp (25g) cornflour

50g unsalted butter, softened

1 egg yolk

2 tsp cold water

For the filling

4 large eggs

200g caster sugar

200ml lemon juice (about 3 large lemons)

Zest of 3 lemons

125g double cream or cr me fra che

Heat the oven to 150C (fan assisted)/300F/gas mark 2. Sift the flours and rub

the butter through evenly. Beat the yolk with the water, add to the bowl and

work to a dough. Wrap and chill for 30 minutes, roll out thinly, then use it to

line an 18cm tart case. Press non-stick parchment against the pastry sides and

bottom, weigh it down with baking beans, bake for 30 minutes, then carefully

remove the paper and bake until the base turns crisp golden brown (pale is a

crime).

Whisk the filling ingredients, leave for 30 minutes, then skim off any froth.

Heat the filling in a pan over a low heat until very warm but not thickened,

stirring constantly with a wooden spoon, then strain into a jug.

Remove the pastry from the oven; use leftover raw pastry to fill any holes or

cracks. Pour in the filling and bake on a tray for 15-20 minutes until barely

set (it will cook as it cools). Serve cold with a dusting of icing sugar.