Jack Stein’s Classic Lemon Tart

method:

• Preheat the oven to 200°C/400F/Gas 6. Roll the pastry out thinly on a lightly floured surface. Line a lightly greased 25cm flan tin with the pastry. Line the pastry case with greaseproof paper, cover the base with baking beans and bake for 15 minutes. Carefully remove the paper and beans, and return the pastry case to the oven for 3–4 minutes. Remove, brush the inside of the case with a little of the beaten egg and return to the oven once more for two minutes. Remove and lower the oven temperature to 120°C/250F/Gas ½.
• For the filling, finely grate the zest from two of the lemons, then squeeze out enough juice from all of the fruit to give you 175ml.
• Beat the eggs and sugar together, lightly, until just mixed. Mix in the lemon juice and cream, then stir in the lemon zest.
• Partly pull out from the oven shelf, slide in the pastry case and then pour in the filling. Cook for about 40 minutes, until wobbly. Once your tart has cooled slightly, cover it with the zest of one lime and a dusting of icing sugar. Slice and serve with clotted cream.