Lemon Tart Mix

Whisk the eggs in a metal bowl with the caster sugar and whisk together.

Warm the lemon juice and double cream will it reaches a simmer then pour over the egg mix and stir.

Pass through a fine sieve and chill.
When pastry is cooked and chilled, add mixture into case and bake on 110 with the fan low for roughly. 60-70 minutes.

Sweet Pastry

Cream the butter and sugar gently.
Slowly add the eggs one by one.
Fold in the flour (sieved) until you have a smooth dough then cling film for at least 30 minutes.
When chilled roll out your pastry case.
Blind bake then bake again adding one egg yolk brushed into the shell to give a nice golden colour.
This recipe covers a 27cm pastry ring.