Lemon tart

Mother's green book. Serves 6–8. 7 steps

1 sheet shortcrust pastry	Place pastry in 25cm tart tin, trim edges. Line with foil and fill with baking beans, and place on baking sheet. Bake in moderately hot oven 10 minutes. Remove foil and beans and bake a further 5 minutes. Leave tin to cool on a wire rack.		Pour filling into pastry case, leave to cool. Refrigerate 2 hours or until filling has set.
6 eggs	Cook over lowish heat, whisking constantly, until the whisk leaves traces when lifted	strain into clean bowl
200ml lemon juice
200g sugar
125 butter	dice	mix in until melted

Serve sprinkled with icing sugar, with fresh berries and cream.