400g short sweet pastry
6 eggs
1-1/4 cups sugar
1 cup cream
finely grated zest of 1 lemon
juice of 6 lemons
Roll out pastry to 3mm thick & line 3cm deep 25cm loose based tart tin. Chill well. Line pastry case with baking paper & baking beans & bake blind at 190 degC 15 mins.
Remove baking beans & return pastry case to oven 2-3 mins to dry pastry. Lower temperature to 150 degC. Gently whisk all remaining ingredients until sugar has dissolved. Pour into prepared base. Bake 35-40 mins or until just set. Cool completely before removing from tin.