Lemon tart

Tags: tart, lemon, dessert, French
. Serves 6–8. 7 steps
1 sheet shortcrust pastry Place pastry in 25cm tart tin, trim edges. Line with foil and fill with baking beans, and place on baking sheet. Bake in moderately hot oven 10 minutes. Remove foil and beans and bake a further 5 minutes. Leave tin to cool on a wire rack. Pour filling into pastry case, leave to cool. Refrigerate 2 hours or until filling has set.
6 eggs Cook over lowish heat, whisking constantly, until the whisk leaves traces when lifted   strain into clean bowl
200ml lemon juice
200g sugar
125 butter dice   mix in until melted
Serve sprinkled with icing sugar, with fresh berries and cream.