Serves 8

Ingredients:

250gm plain flour
125gm unsalted butter, diced
50ml cold water
juice and zest of 3 lemons
2 tsp lemon myrtle powder
250gm sugar
200ml cream
6 eggs

Method:

Put the flour and butter into the bowl of a food processor and blend until it resembles fine breadcrumbs.
With the motor running add the cold water and mix until the dough just comes together.
Wrap in plastic wrap and rest for 30 minutes.
Roll the pastry 5mm thick and line the base of a 22cm flan tin. Prick with a fork and chill.
Line the pastry with baking paper and blind bake until cooked through.
Mix together the zest, juice, sugar and lemon myrtle, cover and infuse for 30 minutes.
Whisk together the eggs and cream and add to the lemon mixture.
While the pastry case is still hot (put it back in the oven for 5 minutes to heat it back up if necessary), pour in the lemon mixture.
Bake at 160°C for 30 minutes or until just set. Allow to cool to room temperature before cutting into portions. Serve with double cream or vanilla ice cream.