Glazed lemon tart
	Serves 20 I have been cooking this dish for so many years and I haven't altered it once as it is perfect as it is. Don't be put off by the amount of lemon juice - it will be balanced by the sugar and cream.		white chocolate choux tart au chocolat blueberry cheesecake steamed pecan pud pear dartois Glazed lemon tart

	Sweet pastry 460g (1lb) plain flour 230g (8oz) butter 180g (6oz) sugar 2 eggs	This pastry recipe makes enough for two large tarts and the filling recipe also. With the fingertips, in a large bowl, rub in the butter and the flour until the mixture is fine and resembles breadcrumbs. Mix in the sugar. Break in the egg and using a blunt knife quickly work the egg into the mixture. As it comes together use your hands to form it into a ball. Wrap it in cling film and cool and rest it in the fridge for at least two hours but one hour will do. Take a large tart tin, preferably with a removable bottom, and grease it with a little vegetable oil. Roll out your sweet paste using plenty of flour on the work surface and your rolling pin. When the pastry is larger than your tart roll the pastry onto your rolling pin and lift it carefully over the tart. Tuck the pastry into all the nooks and crannies of the tart tin and allow the pastry to overlap the edges of the tart tin. Trim the pastry. Cut a piece of baking parchment much larger than your tart tin, place it on the pastry and fill with baking beans. Place the pastry into a hot oven for ten minutes. Take it out, remove the baking parchment and beans, and put it back for another 10 minutes. Take it out and cool it off. It is now ready for use.
	Lemon filling 16 whole eggs 10 lemons 400g (14oz)sugar 400ml (2 cups)whipping cream	Squeeze the juice from the lemons and place with the remaining ingredients into a glass bowl. Place over a pan of boiling water and whisk until the mixture thickens. The mixture should be the consistency of a thick custard. Pour the lemon mixture into the trimmed cases and bake very lightly for about 10 to 15 minutes in a medium oven. The filling should just set. Do not let it brown or rise up because what will rise will most definately come back down but a bit further than where it started from. To serve cut a slice and sprinkle a lttle caster sugar over the surface of the tart. Blast with a blow torch or brulee torch to caramelise the sugar. Serve with cream.
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