Lemon tart

Mix flour, 2 tablespoons sugar and salt in a bowl. Add butter, egg yolk and 1 tablespoon water and quickly knead it to a dough. Cover dough and leave to rest for 30 minutes in the fridge.

Pre-heat oven to 175°C.

Lightly flour a smooth surface and place dough on top. Roll out until about 3 cm larger than tin. Grease tin and cover with dough.

Place greaseproof paper on top of dough, and top with baking beans. Bake blind for about 15 minutes until golden brown and firm.

Remove paper and beans and bake for another 10 minutes.

Grate zest of one thoroughly cleaned lemon. Squeeze both lemons.

Mix eggs with the sugar and add lemon zest, juice and cream.

Carefully pour lemon mix in tart shell.

Place tart in center of oven and bake for 30 minutes until filling has set.

Let it cool down and cover with icing sugar before serving.