Lemon custard tart

Ingredients

One 9-inch sweet pastry shell
4 eggs
4 egg yolks
175ml lemon juice
190g caster sugar
60g butter
icing sugar to decorate

Directions

1. In a non-stick saucepan, with a whisk or fork, beat eggs and egg yolks until blended. Stir in lemon juice and 150g sugar.
2. Cook over medium-low heat, stirring constantly, until mix thickens and coats a spoon well (about 15 minutes). Do not boil as mixture will curdle.
3. Remove from heat and stir in butter until melted.
4. Pour lemon filling in pastry shell.
5. Refrigerate tart overnight.
6. Before serving, sprinkle remaining sugar on top of tart and melt sugar glaze using grill or blowtorch until it just turns brown. If using grill, cover pastry with foil to prevent over-browning.