Serves 6

INGREDIENTS

Pastry
175 g/6 oz plain flour
1/4 teaspoon baking powder
pinch of salt
75 g/3 oz caster sugar
finely grated rind of 1 lemon
125 g/4 oz chilled butter, diced
1 egg yolk

Filling
2 eggs
2 egg yolks
50 g/2 oz caster sugar
4 teaspoons cornflour
finely grated rind of 1 lemon
300 m/1/2 pint milk
300 ml/1/2 pint double cream
icing sugar, to decorate

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Torta Della Nonna

First make the pastry. Sift the flour, baking powder and salt on to a cold surface and stir in the sugar and lemon rind. Make a well in the

centre and add the butter and egg yolk. Rub in with the fingertips until the mixture resembles fine breadcrumbs. Gather the dough together,

then roll it out gently to a rough round on a lightly floured surface. Lift the round into a 23 cm/9 inch fluted tart tin with a removable base and

press the pastry into the corners and up the sides with your fingertips. Trim the top edge with a knife, then chill in the refrigerator for 30 minutes.

Prick the bottom of the pastry case all over with a fork, then line with foil and fill with baking beans. Place on a heated baking sheet in a

preheated oven at 190°C/375°F/Gas Mark 5, and bake blind for 15 minutes. Remove the foil and beans and set the pastry case aside, still on

the baking sheet. Reduce the oven heat l60°C/325°F/Gas Mark 3.

To make the filling, place the eggs, egg yolks, sugar, cornflour and lemon rind in a bowl and whisk well to mix. Heat the milk and cream in a

heavy-based saucepan until just below boiling point, then pour into the egg mixture, whisking all the time. Return to the pan and cook over a low

heat until thickened, stirring constantly. Pour the custard into the pastry case and bake for 30 minutes or until the filling is just set.

Leave the tart in the tin until lukewarm, then place on a serving platter. Serve warm or cold, with icing sugar sifted over the top.