Lemon Tart

• 1 sheet frozen shortcrust pastry, thawed
• 4 eggs
• 12 cup caster sugar
• 12 cup lemon juice
• finely grated lemon rind
• 12 cup cream
• icing sugar, for dusting
• heavy cream, to serve

1. Preheat oven to 180C or 160C fan.
2. Grease a 22cm pie dish.
3. Line prepared dish with pastry.
4. Trim edges, using scraps to patch any short sides.
5. Chill for 15 minutes.
6. Line pastry with baking paper and fill with rice or pastry weights.
7. Blind bake for 15 minutes.
8. Remove paper and weights and bake for another 5 minutes.
9. Cool in pan.
10. Mix together eggs, sugar, juice and rind and cream.
11. Pour into prepared tart shell.
12. Bake for 30-35 minutes, until just set, but still a little wobbly.
13. Cool in pan.
14. Dust tart with icing sugar.
15. Serve in wedges topped with thick cream.

shortcrust pastry, eggs, caster sugar, lemon juice, lemon rind, cream, icing sugar, heavy cream

Taken from www.food.com/recipe/lemon-tart-421399 (may not work)