Pre-heat the oven to 200 °C.

Pastry: Put the flour in a bowl. Cut the butter into pieces, add to the flour and rub with your fingertips until it resembles fine breadcrumbs. Stir in the sugar, then add about 1tbsp of cold water and mix to a firm dough. Knead the pastry on a lightly floured surface, roll out and line an 8 inch flat tin, fill with crumpled foil and baking beans and bake for 20 minutes.

Remove from the oven, take out the beans and discard the foil, reduce the temperature to 160 °C.

Filling: Grate the rind from four of the lemons and squeeze the juice from two, reserve the unsqueezed lemons. Whisk the eggs, yolks and sugar for about two minutes until frothy, then whisk in the lemon rind, juice and cream. Pour filling into pastry case, bake for 30-40 minutes until the custard has set.

Cut each of the reserved lemons into a large cube, then into square slices, reserve.

Pair the rind from the remaining lemon and cut into strips.

Place sugar in a pan with 1/4 pint water. Bring to the boil, stirring, until the sugar has dissolved. Add lemon rind strips and boil for 2-3 minutes until thickened. Drain and reserve the lemon rind.

Whip the cream and place dollops around the edge of the tart. Put a lemon slice between the blobs and scatter over the rind.

Carlton Food Network http://www. Cfn. Co. Uk/