The Best Ever Lemon Tart

I've been making this for family tea for years and years. I think the basis of the recipe came from the back of a supermarket leaflet but I have tweaked it and all I can say about it is when I make one, there's never leftovers!

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 1 Tart

Ingredients

• 6  ounces plain flour
• 4  ounces unsalted butter
• 1 1⁄2 ounces icing sugar
• 1  tablespoon cold water
• 4  ounces caster sugar
• 3  eggs
• 5  fluid ounces  double cream
• 2  lemons

Directions

1. Preheat oven to 190°C, Gas Mark 5.
2. Melt the butter gently and mix together with the flour, icing sugar and water. Press the soft dough into the base and up the sides of a fluted flan ring.
3. Pierce the base several times and bake blind on a baking tray in the oven for 20 minutes until golden.
4. Reduce the oven temperature to 150°C, Gas Mark 2.
5. Grate the rind of the lemon and then juice. Place caster sugar, eggs, cream, in a bowl with the lemon rind and juice. Whisk together until blended, then carefully pour into the cooked pastry case.
6. Return to the oven and cook for a further 35-40 minutes until set.
7. Enjoy!