Jane's lemon tart

A classic Lemon tart with raspberry coulis

• Pastry (or buy a pastry case!):
• 9oz plain flour (sieved)
• 3oz icing sugar (sieved)
• 4 oz soft butter (unsalted)
• 1 egg yolk to bind
• Lemon filling
• Rind and juice of four lemons (organic taste more)
• 9 medium eggs (yes 9!)
• 12 oz caster sugar
• 10 fl oz double cream
• A few drops of vanilla extract

Pastry:

Sieve the flour and icing sugar together into a bowl and rub in the butter until a fine sandy texture is achieved.
Add the egg yolk and bind together. If you need anymore liquid to bind, use water it cream.
Wrap in cling film and chill for 30 minutes

Filling:

Beat the eggs and caster sugar together
Add the lemon juice and beat until smooth
Pass through a fine sieve to remove the thicker egg protein bits & discard
Now add the zest, vanilla and double cream

To cook the tart:

Lightly butter and dust with flour a 10 inch flan ring that has a loose bottom
Roll out the pastry until 1/4 inch thick and lay in the flan ring
Place a sheet if grease proof paper in and fill with baking beans
Bake blind for 10 mins at 350f on a metal tray
Remove the beans and brush with an egg mix if any holes
Fill with the lemon filling and bake at 120f for 30 mins or until set
Remove from the oven and allow to cool.
Dust with a little caster sugar and lightly grill or blow torch.

Serve with a raspberry coulis made by boiling 125ml water with 125g sugar. Add a 250g punnet of raspberries and stir until dissolved. Pass through a sieve and serve chilled.