French Lemon Tart

150 ml fresh squeezed lemon juice( 1/4 pint)
170 grams sugar (6 oz)
10 tablespoons double cream
4 eggs plus 3 egg yolks
340 gram shortcrust or sweet pastry (12 oz)

Preheat oven to Gas No. 5, 190c or 375f. Roll pastry and line a 9in pie plate. Prick the bottom of pastry with a fork. Cover with foil and bake for 15 minutes. Remove foil and bake for another 5 minutes. Mix lemon jiuce and sugar in a large bowl. Beat until well mixed then slowly add double cream, beat for 2 minutes. Beat in the eggs one at a time then add egg yolks. Bake for about 20 minutes or until the filling is firm. Cover pie crust edges with foil if they brown too much. Dust with icing sugar and serve with whipped cream.

Submitted by: Remie

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