Recipe

Preheat oven to 200°C Roll the pastry to around 5cm thick and carefully press into flan ring. Line pastry with crumbled baking paper and fill with with baking beans or rice. Bake pastry for around 20 min, remove and allow to cool completely before removing baking paper and baking beans.

Whip cream until thick and creamy, but not stiff. Mix lemon zest and juice in a large bowl. In a seperate bowl, lightly whisk eggs and sugar together, then mix into the lemon juice and zest then gently whisk in the whipped cream. Cover bowl and refrigerate until pastry is ready.

Turn oven down to 150°C Gently stir filling, then pour into pastry case. Bake for about 40min or until filling is slightly golden and a little wobbly in the middle. Cool tart, and decorate with candied lemon.

Candied Lemon

Heat sugar and water in a saucepan over a low heat, stirring until the sugar dissolves. Add the lemon slices and simmer rapidly for around 1/2 an hour. Remove lemon slices from heat once sugar starts to turn darker and place slices on baking paper and allow to cool completely before putting on tart.