MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Tart Categories: Tarts Yield: 1 Tart 75 g Strong white flour 1 tb Corn flour (25 g) 50 g Unsalted butter; softened 1 Egg yolk 2 ts Water; cold MMMMM--------------------------FILLING------------------------------- 4 lg Eggs 200 g Caster sugar 3 lg Lemons; juice (200 ml) and -zest of 125 g Double cream or crème -fraîche The definitive recipe is in Marco Pierre White's White Heat. This one reduces the measures to something more manageable at home. Heat the oven to 150°C (fan assisted)/300°F/gas mark 2. Sift the flours and rub the butter through evenly. Beat the yolk with the water, add to the bowl and work to a dough. Wrap and chill for 30 minutes, roll out thinly, then use it to line an 18 cm tart case. Press non-stick parchment against the pastry sides and bottom, weigh it down with baking beans, bake for 30 minutes, then carefully remove the paper and bake until the base turns crisp golden brown (pale is a crime). Whisk the filling ingredients, leave for 30 minutes, then skim off any froth. Heat the filling in a pan over a low heat until very warm but not thickened, stirring constantly with a wooden spoon, then strain into a jug. Remove the pastry from the oven; use leftover raw pastry to fill any holes or cracks. Pour in the filling and bake on a tray for 15 to 20 minutes until barely set (it will cook as it cools). Serve cold with a dusting of icing sugar. Recipe by Dan Lepard Recipe FROM: MMMMM