So easy, you might wonder what all the fuss is about. The following is adapted from the 40th birthday issue of Gourmet Traveller.
200ml double cream (not the stuff with thickener in it)
juice and finely grated rind of 3 lemons
Icing sugar for dusting
(Short crust pastry... recipe under Rhubarb.. plus egg for pastry)
Extra special utensils
1. Make a shortcrust pastry as per Rhubarb upside down cake and line a buttered 22cm round tart tin with removable base (quiche tin). Bake the pastry blind in the oven for 20 minutes (ie. put baking paper inside pastry and weights inside the baking paper such as baking beans, beans or rice. Remove paper and rice or beans, brush the pastry with egg, and bake it for 5 minutes more until browned.
2. Break (5) eggs into bowl, and sugar and whisk until well combined. Add cream, strained lemon juice and lemon rind and mix well. Pour into tart shell and bake for 15 minutes at 150 degrees celsius.
3. Allow to cool to room temperature and dust heavily with icing sugar or castor sugar. Caramelise top with blowtorch.
Serve with fresh cream.