This is one of my all-time favs....
Temp 200C for tart shell then 150C for completion of tart.
Ingreds: 1-2 sheets shortcrust pastry (no I don't make my own though one day I will), 1 tblspn finely grated lemon rind, 1/2 cup lemon juice, 5 eggs, 3/4 cup caster sugar, 300ml thickened cream.
Place pastry gently into a slightly oiled tart container, press sides to fit and trim. Place a large sheet of baking paper to fit snugly in tart shell and pour
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