Ingredients
Frozen pie shell
Finely grated zest and juice of two lemons
Finely grated zest of one orange plus some juice
6 medium eggs
115g caster sugar
150ml double cream, chilled
Preparation
Bake the pie shell according to the instructions.
Place the lemon and orange zest in a bowl. Measure the lemon juice into a jug and add enough orange juice to make up 175ml. Mix into the zest with the eggs and sugar. Lightly whisk and then cover and chill.
Strain the tart filling, skim off any froth and gently stir in the double cream. Carefully pour into the hot tart case and return to the oven. Immediately reduce the heat to 150c and bake for 25-35 minutes or until the filling has barely set and has a slight wobble. Remove from the oven and leave to cool for at least 25 minutes. Once completely cold, serve plain or lightly dusted in icing sugar.
