Lemon Curd Tart

Ingredients

• 1 lemon
• 1 breakfastcupful of water
• 1 dessertspoonful of cornflour
• 2 eggs
• 1 oz. of butter
• sugar to taste
• shortcrust pastry made of 4 oz. of Allinson's fine wheatmeal and 1-1/2 oz. of butter

Method

1. 1 Moisten the cornflour with a little of the water.
2. 2 Bring the rest of the water to a boil with the lemon juice, grated rind, and sugar.
3. 3 Thicken the mixture with the cornflour and simmer for a few minutes.
4. 4 Set aside to cool, then beat the eggs and mix them through with the rest of the ingredients.
5. 5 Line a flat dish or soup plate with the pastry.
6. 6 Pour the mixture into the pastry-lined dish.
7. 7 Cover the tart with thin strips of pastry in a diamond shape.
8. 8 Bake for 3/4 of an hour.