Lemon Tart Mix:
4 - lemons (Zest and Juice)
9 - large eggs
375g - sugar
300g - heavy cream
icing sugar for dusting

Mix the Egg and the Sugar together then add the lemon juice/zest and the cream the refridgerate for 24hrs.

Pastry:
264g - plain flour
108g - icing sugar (confectioners' sugar)
Small pinch - salt
217g - unsalted butter, softened
2 - large egg yolks

Crumb the butter with the flour sugar and salt until a fine bread crumb texture is achieved. add the eggs then form into a dough and rest until needed.

Roll the dough out and line a tart ring with the pastry. Blind bake the pastry with baking beans. Brush egg yolk onto the pastry and bake again. Pour the lemon tart mixture into the pastry lined ring then bake at 180C for 1 hour. once cooked the middle of the tart should wobble like jelly. allow to cook for 1 hour before cutting.

Mr Roux would then make us dust the slice of tart with icing sugar and torch it a la burlee. Served with raspberry coulis. Crumb and Raspberry Sorbet.