Baked Lemon Tart

Directions

1. Preheat oven to 180C/350F.
2. Roll pastry out to a thickness of about 3 mm (a little more than 1/10 in) and line flan tin with pastry. Prick pastry gently with a fork. Press a sheet of foil out over pastry and into the corners. Bake in a preheated oven for about 15 min. Remove foil and continue cooking till pastry is light brown in color.
3. Meanwhile, in a bowl mix Large eggs, sugar, grated lemon rind and cream. Fold in lemon and orange juice. Pour preparation into the baked pastry shell and bake in a preheated oven for about 12 to 15 min till the centre of the custard appears to have just set. Allow tart to cold before carefully unmoulding.
4. A short while before serving, peel the extra lemon, using a small sharp knife, removing all the white skin as well. Cut lemon into thin slices about 2 mm thick. Arrange lemon slices over tart in a circular pattern and sprinkle the top generously with icing sugar. Place under a warm grill for 1 to 2 min to heat the icing sugar and give the top of the tart a lovely glaze. Cut into slices and serve.