INGREDIENTS

INSTRUCTIONS

In a food processor, "pulse" the flour once or twice to aerate it.  Add
the icing sugar and lemon rind and "pulse" again. Add the chilled
butter through the feed tube, while the machine is running. The
mixture should resemble fine breadcrumbs. Add the egg through the  feed
tube, and just enough of the water to help the dough achieve the
"ball" stage.  Remove the dough from the processor, flatten a little
and chill for 30  minutes. Remove from the fridge and roll carefully to
fit a tart tin  with a removable base. The tin should be well greased
and floured.  Press the pastry into the tin taking care not to stretch
it then  return the prepared pastry to the fridge for 30 minutes.
Remove the  pastry from the fridge then using a fork, make holes all
over the  base of the dough, then place a piece of "Glad Bake" or other
cooking  paper over the pastry and weight with pastry weights or rice.
Bake at  210c. for 10 minutes, remove the paper and weights and bake
for a  further 10 minutes.  Meanwhile, whisk the eggs and sugar
together until the mixture is  smooth. Add the cream, marscarpone and
lemon juice and continue  whisking until the filling is smooth. When
the pastry base has  finished cooking and has cooled slightly, pour the
filling into the  base and bake at 150c. for 45 minutes or until the
filling has  slightly set. Remove from the oven and cool to room
temperature.  Chill until ready to serve.  Converted by MC_Buster.  Per
serving: 1798 Calories (kcal); 40g Total Fat; (19% calories from  fat);
50g Protein; 319g Carbohydrate; 1683mg Cholesterol; 504mg  Sodium Food
Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 1/2  Fruit; 4
Fat; 20 1/2 Other Carbohydrates  Converted by MM_Buster v2.0n.

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