Pastry Ingredients:

• 1 1/2 cups of flour
• ½ cup icing sugar
• 125g butter, chilled and cubed
• 2 tsp of Lemon Fresh Lemon Zest
• 1 egg yolk
• 1 tbsp of iced water

Filling Ingredients:

• 5 eggs
• ½ cup caster sugar
• ¾ cup of cream
• 1 sachet of Lemon Fresh Lemon juice (55ml)

Method:

Pastry: Mix flour and sugar in a processor, add butter, then lemon zest and egg yolk and then the water and process. Wrap pastry in plastic film and place in the fridge for 20 minutes. Blind bake the pastry using a 23-25 cm flan dish for 10 minutes, remove the cover and bake for a further 5 minutes until golden.

Filling: To make the filling; beat the eggs and sugar in a bowl until the sugar dissolves, beat in the cream and add the lemon juice. Pour into cooked pastry shell and bake at 180 for 20-25 minutes or until filling is set.

Serves 8.