Method

1. Make up the Mrs Crimble’s Pastry Mix following the instructions on the box.
2. Make the pastry into a ball and divide into two (freeze one half for another recipe). Flatten out the dough with your hands, wrap it in cling film, then chill it in a fridge for half an hour. While the pastry chills, make the filling. Beat all the ingredients together, except for the zest. Sieve the mixture, then stir the zest in.
3. On a lightly floured surface, roll out the pastry to about the thickness of a pound coin, then lift into a 23cm tart tin. Press down gently on the sides and bottom, then trim off any excess. Stab the bottom of the pastry a few times with a fork and return it to the fridge for 30 mins.
4. Heat oven to 160C/140C fan/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.
5. Heat the oven to 160C/140C fan/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then remove the tin from the oven, discard the foil, and bake for another 20 mins until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.

Ovens do vary, so these instructions are just a guide, sweetcheeks.