Lemon Tart

Yield 1 x 8-inch flan

Ingredients
Pastry-
1 C flour
2 T icing sugar
90 g butter
1 egg yolk
ice water, as needed
Lemon Filling
4 eggs
2 T butter
2/3 C thickened cream
2/3 C fresh lemon juice
3/4 C sugar

Method
Pastry
1. Knead all ingredients into dough adding water as needed.
2. Cover in film wrap and refrigerate for 30 minutes.
3. Roll out on a well floured surface until about 10mm thick.
4. Cover base on flan tin with dough.
5. Refrigerate for a further 20 minutes.
6. Blind bake at 160 degrees for 10-15 minutes.
Filling
7. Reduce the oven to 140 degrees.
8. In a large bowl, lightly whisk together eggs. Slowly add the cream, juice and sugar and whisk to combine.
9. Sit the bowl over a saucepan of simmering water and add the butter. Using a spatula, gently stir the ingredients until the mixture thickens. Make sure the water is not too hot or the mixture will curdle. The mixture is ready when a thin, glossy layer clings to the spatula and leaves a trail.
10. Strain the mixture over the flan shell and smooth over the surface.
11. Bake for 15-20 minutes or until the centre is slightly wobbly. Cool with door ajar for 15 minutes before transferring to a wire rack to cool completely.
12. Serve at room temperature or cold with whipped cream.

*Best consumed on day of baking.