Lemon tart

Wheat-free pastry can be a bit tricky, but this version handles well, is deliciously crisp and tastes buttery.

SERVES 8 PREP 30min, plus chilling and cooling COOK about 40min

• 75g (3oz) butter

• 50g (2oz) caster sugar

• Finely grated zest 1 lemon

• 125g (4oz) rice flour, plus extra to dust

• 1 large egg

FOR THE FILLING

• 3 large eggs

• 3 large egg yolks

• Zest and juice 3 lemons

• 200g (7oz) caster sugar

• 1tbsp cornflour

• 40g (1½oz) butter

• Icing sugar, to dust, optional

1 To make the pastry, put the butter, sugar, lemon zest and rice flour into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg and pulse again until the mixture just comes together. Shape into a disc (it will be fairly soft), wrap in clingfilm and chill for 30min.

2 Preheat oven to 200°C (180°C fan) mark 6.

Knead the pastry to soften it slightly and bring it together. Lightly dust a work surface with rice flour and roll out pastry. Use to line a 20.5cm (8in) round, 4cm (1½in) deep loose-bottomed sandwich tin. Chill for 15min.

3 Line the pastry with a large sheet of baking parchment, then fill with baking beans.

Bake for 15min, then carefully remove beans and parchment. Return pastry case to the oven and cook for a further 8-10min until golden. Remove from oven and set aside.

4 To make the filling, put the whole eggs and yolks, the lemon zest and juice, caster sugar and cornflour into a pan. Heat over medium heat, whisking constantly, until the mixture thickens (it will need to boil and bubble for a bit) and is the consistency of lemon curd. Take off heat, stir in butter until melted and combined, then spoon into the baked pastry case. Leave to cool then chill until set – at least 4hr.

5 To serve, dust the tart with icing sugar, if you like, and serve with crème fraîche.

PER SERVING: CALS 360; FAT 17G; SAT FAT 9G; CARBS 47G