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. 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 200c. 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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