Obvs ready rolled pastry. Not made of time. Okay: Butter up the tin. Put the pastry in it, pressing down with your thumb at the sides to stick it down and tearing off the excess pastry.
Put in oven for 10 mins gas mark 5 with some foil or baking beans to keep the pastry down. Remove the foil/whatevs and bake for another 8-10 mins until the base is dry and lightly cooked. Lower oven setting to gas mark 3.
For the filling beat one whole egg and 4 large egg yolks, and 150g caster sugar in a bowl until smooth. Carefully stir in zest of 4 medium lemons, the juice, 143ml double cream and mix until evenly blended. Leave to stand for 5 mins, then skim off the foam from the top of the mixture. Carefully pour the filling into the pastry case. Bake the tart for 25-30 mins or until the filling in the centre is springy to the touch. Leave to stand for 15 mins then serve warm or cool completely and chill before serving. Decorate with raspberries and icing sugar dust.
Whilst it was setting I went for a last snowy walk with Lexie and Mum.
Off to the station now to battle through to London. I've heard a rumour that some people are too snowed in to go to becky's birthday tonight but I would rather sledge there than miss it!
Bye princesses xxxxxxxxxxxxx
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