|Plain flour||6 Ounce|
|Iced water||2 Tablespoon|
|Castor sugar||1 Pound|
|Melted butter||2 Ounce|
Sift 1/4 teaspoon salt with 6 oz. plain flour.
Put on a board, make a well in the centre and put into the well 6 oz. slightly softened pieces of butter.
Add the iced water.
With your hands work the centre ingredients into a paste.
Work in the flour, knead dough lightly until the ingredients are well blended.
Form into a ball, put into a plastic bag, chill overnight in the refrigerator.
Next day roll out the pastry and line a 9-inch buttered pie tin.
Chill till ready to bake the tart.
Beat 4 eggs slightly, stir in 1 lb. sugar, 4 oz. water and 2 oz. melted butter, stirring after you add each ingredient.
Add pinch of salt and nutmeg.
Grate the rinds of 2 small lemons, then remove all the white pith.
Cut into very thin slices, removing any pips.
Cut 2 more small lemons, leaving the rind, into very thin slices.
Add grated rind and lemon slices to egg mixture and pour into the uncooked pastry shell.
Bake in a moderate oven 350°F, Reg 4 for 1/2 hour.
This can be baked the day before, but if possible bake it just before the guests arrive and serve it slightly warm.