• Making time 20 minutes
• Preparation time 45 minutes

Ingredients:

• 200 g plain flour
• half teaspoon salts
• 100 g butter diced
• 2 tablespoons icing sugar, plus extra for dusting
• 2 egg yolks
• 1-2 teaspoons cold water

For the filling: –

• 3 eggs plus one less yolk
• 475 ml double cream
• 100 g sugar
• 150 ml of lemon juice

You can change your world by changing your words… Remember, death and life are in the power of the tongue.

– Joel Osteen

Preparation:

1. Put the flour and salt in a mixing bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
2. Stir in the icing sugar and gradually work in the egg yolk and water to make a firm dough.
3. Knead the dough briefly on a lightly floured surface, then cover with clingfilm and chill for 30 minutes, roll out the dough and use to line a 25 cm fluted pie dish or tart tin. Prick the pastry case with a fork and chill for 20 minutes.
4. Line the pastry case with baking paper and ceramic baking beans and bake in a preheated oven, 200⁰C, set time for 10 minutes. Remove the paper and seeds and bake for a further 10 minutes until crisp and golden, remove from the oven and reduce the temperature to 150⁰
5. Beat together all the filling ingredients, pour them into the pastry case, and bake for 25 minutes, let the tart cool completely, dust with sifted icing sugar and serve.