for 8 pieces

Pastry base

1	rolled shortcrust pastry

Filling

2 ½ dl	water
1 pinch	salt
30 g	butter
3 tbsp	Maizena cornflour, mixed with 3 tbsp of cold water
120 g	sugar
2	fresh egg yolks
3	organic lemons, use a little grated zest and 100 ml of juice
a little	icing sugar

How it's done

Pastry base

Place the dough in the tin along with a sheet of baking paper. Prick the base all over.

Blind bake

Blind bake for approx. 30 mins. in the bottom half of an oven preheated to 200°C. Leave the base to cool.

Filling

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. Dust with icing sugar.

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