1/2 cup butter 1/3 cup powdered sugar
1 1/2 cups flour 1/4 teaspoon salt
3 tablespoons milk
combine butter, sugar, flour and salt. Add milk and mix with hands to form a ball. Roll out between waxed paper to 1/4 inch thick. place in 8 or 9 inch flan tin. Prick the base of the pastry all over with a fork. Line the pastry with foil and fill with backing beans. (This is important.) Bake for 15 min until edges are set and dry.
grated rind of 2 or 3 lemons 2/3 cup fresh lemon juice
1/2 cups caster sugar 4 tablespoons double cream
4 eggs plus 3 egg yolks icing sugar for dusting
Place the lemon rind, juice and sugar in a large mixing bowl. beat until combined, then gradually add the cream and beat until well blended. beat in the eggs on at a time. beat in the egg yolks and pour filling into the pastry. Bake at 375 degrees F. for 15 -20 min or until center is set. If edges begin to brown to much cover with foil. Let cool dust with icing sugar just before serving.