Deep Filled Lemon Tart

An indulgent thick, deep filled lemon tart

1. 1

   For the Pastry:
   1)Make the pastry in a mixer by adding all the pastry ingredients into the mixer bowl (except for the egg white) and mix until it forms a firm dough.
   2) Need lightly.
   3) Place in a polythene bag in a fridge for 30 minutes.
   4) To cook the pastry base, pre-heat the oven to gas mark 6 and place a solid baking sheet in to pre-heat as well.
   5) Now roll out the pastry as thinly as possible and carefully line the flan tin, pressing the pastry around the base and sides so that it comes about 1/4 of an inch above the tin.
   6) Prick the base with a fork and brush it all over with the spare egg white, which you should lightly beat first.
   7) Bake on the baking sheet on the middle shelf for 20 minutes, then as you remove it, turn the temperature down to gas mark 4.
   For the filling:
   1) Grate the zest from 6 of the lemons, and squeeze enough juice to give 10 fluid oz (275ml). Now break the eggs into a bowl, add the sugar and whisk to combine, but don't overdo it or the eggs will thicken.
   2) Next add the lemon juice and zest followed by the cream, whisk lightly.
   3) Now pour it all into a 2pint (1.2 litre) jug.
   4) The easiest way to fill the tart is to place the pastry case on the baking sheet in the oven, and pour the filling straight into the pastry (this avoids having to carry the tart to the oven and spilling it.)
   5) Bake for 30 minutes or until the tart feels springy in the centre.
   6) Let it cool for about half an hour if you want to serve warm.
   7) Dust it with icing sugar and serve with well-chilled Crème Fraiche.