Lemon Tart

Line a 23cm loose base tart dish with the dough. Cover it with greaseproof paper and fill with coins, beans or rice. Bake for 20 minutes at 180C, remove coins and bake for a further 15 minutes or until golden brown. Bring 275ml water, 100g sugar, salt, lemon juice and zest to the boil. Combine the remaining sugar with the corn flour and mix thoroughly. In a separate bowl, mix the egg yolks and remaining water, then add the sugar-corn flour mixture and beat well. When the lemon mixture is boiling, pour, a little at a time, over the egg mixture. Do not stop beating. Return the mixture to the pan and let it boil for 1 min, stirring constantly. Stir in the butter and refrigerate for at least 4 hrs. Using a blowtorch, burn the lemon filling slightly before serving.