PASTRY

150g plain flour

1.5 level tsp castor sugar

90g butter/margarine

3-4 tsp water (as required)

1 egg yolk

Pinch of salt

FILLING

Finely grated zest and juice of 2 lemons (roll them first)

1 * 142ml carton double cream

175g castor sugar

4 large eggs

GLAZE

Juice of 1 large lemon, strained

3 tbsp (3 * 15ml) icing sugar

1tsp (1 * 15ml) arrowroot

1 tbsp (1 * 15ml) gin

TO SERVE

Thinly sliced lemons (decoration)

Pouring cream (to serve)

Place all pastry ingredients (except water) in food processor and whizz til mixture represents breadcrumbs. Then add water 1 tsp at a time til forms a ball/comes together. Wrap in clingfilm and chill for 20mins. Alternatively make pastry according to own preferred method and chill for 20 mins.

Meanwhile, in a mixing bowl, whisk all lemon filling ingredients together.

Roll out dough very thinly between 2 large pieces of clingfilm and use to line a 24cm loose-bottomed tart tin. Prick bottom of pastry with fork and chill for further 20 mins.

Preheat oven to 190C. Line base with foil and rice and bake blind for 15 mins.

Remove foil and rice, brush pastry with beaten egg and bake for further 15 mins.

Reduce oven temperature to 160C.  Pour lemon filling into pastry shell whilst on oven shelf and cook for 20-30 mins until just set.  Leave to go cold.

For glaze, mix glaze ingredients together (except gin) and cook in small pan over gently heat until thickened.

Stir gin into glaze and spoon glaze over tart. Leave to cool then decorate with lemon slices.