Bistro des Z'Artes

Serves 10 persons

Ingredients

400g sugar

Juice of 5 lemons

Zest of 3 lemons

8 eggs

350ml whipped double cream

Icing sugar for dusting

Shortcrust pastry

225g plain flour

115 g butter

25g sugar

1 egg

A little water

Method

1. The day before you do the tart put the sugar in a bowl & mix with the lemon juiceuntil it has all dissolved.
2. Add the lemon zest & beat in the eggs. Now Fold in the whipped cream. Leave this overnight in the fridge.
3. Turn oven on to 180C.
4. Rub the cubed butter into the flour until you get a sandy texture.
5. Add the sugar & mix.
6. Add the egg & knead a little.
7. Add a small spoon of water at a time until the pastry comes away from the sides & holds together.
8. Cover with cling film & leave for at least 30mins to relax.
9. Roll out the pastry to line a 28cm quiche tin& bake blind at 180C for 20 minutes.
10. Remove the beans or rice from inside & bake again for a further 5 minutes.
11. Leave to cool.
12.  Now remove the lemon filling from the fridge. Stir it gently to recombine all the ingredients.
13. Pour the mixture into the baked pastry cake & bake in the oven at 140C for 1 hour until set.
14. Take it out of the oven & leave to cool.
15. Serve with good company.