The Pastry (you will need a 20cm flan ring) 500g sieved plain flour 200g sieved icing sugar 250g diced butter Two egg yolks Grated zest of one lemon Splash of water MIX the flour and sugar, then gently rub in the diced butter until it resembles fine breadcrumbs. Add the egg yolks and zest. Make it into a dough-like consistency (add water if need be). Leave in the fridge for about one hour. Roll out the pastry to about 1/2 cm and large enough to fill your flan ring. Push the pastry well into the ring and flute, but do not trim the top edges. Line the ring with greaseproof paper and add some baking beans or rice kernels. This will need to baked blind for about 10 minutes in an oven set at 180C (Gas mark 4). This is when you would trim the edges of the pastry. The Filling Eight eggs Three large lemons (200 ml juice required) 350g caster sugar 1 tbsp double cream BREAK the eggs and mix with the sugar, then whisk until smooth. Finely grate the lemons into the mix. Add the juice and the cream, keeping it smooth.Pour the mixture into the pastry case and cook for about 20-25 minutes at about 200C (Gas mark 6). The tart should be removed while it is still slightly soft in the centre. Allow to stand and cool. Dust with some icing sugar and caramelise with a blowtorch when serving. Always serve it at room temperature. I promise this will be one of the best desserts you will have created.