225g plain flour
30g caster sugar
6 tbsps water
Mix the margarine and flour into crumbs.
Sieve in the sugar.
Add the water.
Pull together to make dough.
Once it’s all incorporated pop into the fridge in clingfilm for a bit (60 mins).
Meanwhile grease the tin.
Roll the pastry out.
Line your tin.
Pop in fridge again for 5- 10 mins.
Prick base with a fork and then bake blind for about 15 minutes.
Then bake again alone for 5 minutes.
Zest of 4 lemons
Juice of 4 lemons
4 egg yolks
100g caster sugar
3 tbsps cornflour
4 tbsp water
In a saucepan add the butter, water, lemon juice and lemon zest.
Heat until melted.
Mix the 3 tbsp cornflour and 4 tbsp water.
Whisk the egg yolk and caster sugar together.
Add the cornflour water mixture.
Whisk egg mixture into the saucepan mixture bit by bit.
Pop saucepan back on to boil until sauce thickens.
Then pour into pastry case.