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The original recipe with guaranteed success is for 8 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
How it's done
Place the dough in a pie dish or flan tin (approx. 24 cm in diameter) along with a sheet of baking paper. Prick the base all over.
Blind bake for approx. 30 mins. in the bottom half of an oven preheated to 200°C.
Leave the base to cool.
Bring the water, salt and butter to the boil in a pan. Combine the cornflour with the sugar and egg yolks and add to the boiling liquid, stirring with a whisk. Bring to the boil, stirring constantly, and set the pan aside. Stir in the lemon zest and juice and pour the still-warm filling over the pastry base, leave to cool.
Refrigerate the tart for at least 2 hrs. before serving.
Dust with icing sugar.
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