Deep lemon tart

I ONCE spent a great deal of time trying every sort of lemon tart imaginable to come up with the definitive version. And here it is — thicker than is usual which, quite rightly I think, includes much more filling than pastry. If you want to serve it warm you can prepare everything in advance — and pour the filling in just before you bake it. SERVES 6-8

FOR THE PASTRY BASE

175g (6oz) plain flour 40g (1½oz) icing sugar 75g (3oz) softened butter Pinch salt 1 large egg, separated

FOR THE FILLING

6-8 lemons 6 large eggs 175g (6oz) caster sugar 200ml (7fl oz) whipping cream

TO SERVE

A little icing sugar Crème fraîche

YOU WILL ALSO NEED

A deep, fluted quiche tin with a loose base 23cm (9 in) in diameter and 4cm (1½ in) deep, lightly oiled THE best way to make the pastry is in a food processor. To do this, add all the pastry ingredients (except the egg white) to the bowl with 1 tablespoon water and process until it forms a firm dough. Then turn it out and knead lightly before placing in a polythene bag and leaving in the fridge for 30 minutes to rest.

To cook the pastry base, pre-heat the oven to 200c/400f/gas 6, and place a solid baking sheet inside to preheat as well.

Now roll out the pastry as thinly as possible and carefully line the quiche tin, pressing the pastry around the base and sides so that it comes about 5mm (¼ inch) above the edge of the tin. Then prick the base with a fork and brush it all over with the reserved egg white, which you should lightly beat first.

Bake on the baking sheet on the middle shelf for 20 minutes, then, as you remove it, turn the temperature down to 180c/350f/gas 4.

To make the filling, grate the zest from 6 of the lemons, and squeeze enough juice to give 275ml (10fl oz). Now break the eggs into a bowl, add the sugar and whisk to combine, but don’t overdo it or the eggs will thicken.

Next, add the lemon juice and zest, followed by the cream, and whisk lightly. Now pour it all into a 1.2 litre (2 pint) jug. The easiest way to fill the tart is to place the pastry case on the baking sheet in the oven, and then pour the filling straight into the pastry (this avoids having to carry the tart to the oven and spilling it).

Bake for about 30 minutes, or until the tart is set and feels springy in the centre. Let it cool for about half an hour if you want to serve it warm.

It’s also extremely good served chilled. Either way, dust it with icing sugar just before serving and serve with well-chilled crème fraîche.