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1
Pastry Base: Preheat the oven to 170C/325F/Gas mark 3.
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2
On a lightly floured marble or wooden surface, roll out the pastry to a thickness of about 4 mm.
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3
(1/6 in.
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4
), 22 cm.
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5
(9 in.)
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6
diameter, 3.5 cm.
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7
(1.5 in.)
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8
deep.
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9
Butter a flan ring, place on a baking sheet and line with pastry.
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10
Put a circle of greaseproof paper in the bottom, fill with dried beans and blind bake in the preheated oven for 10 minutes.
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11
Remove from the oven, take out the beans and paper and keep the shell at room temperature.
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12
Lower the oven to 150C/300F/Gas mark 2.
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13
Wash, grate the zest and squeeze the lemons, reserving the zest and juice together.
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14
Break the eggs into a bowl, add the sugar and beat lightly with a wire whisk until the mixture is smooth and well blended.
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15
Pour the cream onto the egg mixture and mix very lightly with a wire whisk.
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16
(Don't beat.)
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17
Stir in the lemon juice and zests and pour the filling into the pastry case.
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18
Place immediately in the preheated oven and bake for about 40 minutes.
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19
If the tart starts to brown before the end of the cooking time, cover with foil.
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20
When the tart is cooked, remove the flan ring before it cools completely.
