Ingredients

Base
1 blind baked short crust pastry case (8 inches)

Filling
2 lemons quartered

10 fl oz/300 ml dry white wine

8oz/225 g cube white sugar

3 eggs

Method

• Pre-heat oven to 180/350.   10 degrees less for a fan oven. 

• Poach lemon quarters in white wine with the sugar for 15 minutes.   Remove the pips from the lemons.    

• Put the lemons in to a food processor and blitz on high speed.   Add poaching liquid, with eggs one at a time and blitz again.  

• Pour lemon custard through a coarse sieve into the pastry case and bake in the pre-heated oven for 30 minutes.     If the edges of the pastry tart start to over brown, protect with foil.    

• Serve warm or cold with vanilla ice cream or cream.