Filling

300g caster sugar

zest of 3 lemons

9 eggs

250ml lemon juice

250ml thickened cream, lightly whipped

1.

In an electric mixer with the paddle attachment, mix the butter until it reaches an even consistency.

2.

Slowly add the icing sugar and mix until just combined, taking care not to over mix.

3.

Add the egg yolks, water, flour and salt and mix for a few seconds to combine. Turn out onto a work surface and mix by hand until the dough becomes smooth. Wrap the dough in cling wrap and refrigerate until firm. This can be done a day or two in advance.

4.

When ready to bake the tart, preheat the oven to 180°C on the Quarter Steam + Heat function.

5.

Line a tart shell with baking paper, roll out the pastry to 5mm thickness then lay the pastry over the shell and trim the edges. Blind bake for 35 minutes, remove the shell from the oven, then reduce the heat to 130°C.

6.

Ensure that the tart shell has no cracks by brushing it with egg yolk.

7.

For the filling, rub the lemon zest into the sugar to release the oils then combine the eggs, sugar and juice and stir well.

8.

Gently fold the cream into the mixture, pour into the just baked pastry case and bake for 55 minutes until almost set.

9.

Cool in the tart shell for at least 30 minutes until ready to serve.

10.

Serve with whipped cream and fresh berries.