Enough sweet pastry to line
1 c Castor sugarl
Finely grated rind of 1
2 tb Cream
1/2 c Lemon juice
1/2 c Orange juice
1 Extra lemon
Icing sugar for dusting
Preheat oven to 180?/350?.
Roll pastry out to a thickness of about 3 mm (a little more than 1/10
in) and line flan tin with pastry. Prick pastry gently with a fork.
Press a sheet of foil out over pastry and into the corners. Bake in a
preheated oven for about 15 minutes. Remove foil and continue cooking
until pastry is light brown in color.
Meanwhile, in a bowl mix eggs, sugar, grated lemon rind and cream.
Mix in lemon and orange juice. Pour preparation into the baked pastry
shell and bake in a preheated oven for about 12 to 15 minutes until
the centre of the custard appears to have just set. Allow tart to
cool before carefully unmoulding.
A short while before serving, peel the extra lemon, using a small
sharp knife, removing all the white skin as well. Cut lemon into thin
slices about 2 mm thick. Arrange lemon slices over tart in a circular
pattern and sprinkle the top generously with icing sugar. Place under
a hot grill for 1 to 2 minutes to melt the icing sugar and give the
top of the tart a lovely glaze. Cut into slices and serve.