Lemon Tart

Preparation time 20 minutes
Cooking time 50 minutes
6 oz (200g) plain flour
1 oz (25g) caster sugar
5 oz (125g) butter cut into small pieces
1/4pint ( 150ml) double cream
3oz castor sugar
4 eggs
Grated rind of 3 lemons
12 tablespoon lemon juice
A little icing sugar
Sift the flour into a large bowl, add the sugar, and rub in the butter with your fingertips until it resembles breadcrumbs.  Add the water and mix until soft pastry has formed.  Wrap and leave to chill for 30 minutes.  Roll out the dough on a lightly floured surface.  Line a 91/2 inch (24cm) loose bottomed flan tin.  Pick the pastry with a fork.  Line the flan case with greaseproof paper and  baking beans and bake in a preheated oven Gas mark 5 190C/355F for 15 minutes, remove the greaseproof paper and baking beans and cook for a further 15 minutes. 
To make the filling, whisk the cream, sugar, eggs, lemon juice and rind together.  Place the flan still in its case onto a baking tray and pour in the filling.  Bake in the oven for about 20 minutes, or until set.  Leave to cool before removing from the tin.  Lightly dust with icing sugar.
This dessert is delicious served with raspberries and cream.