six to eight, well OK 4!
300 g plain flour
150 g butter
1 beaten egg
25 g caster sugar
2 tablespoons of very cold water
5 medium egga
150 ml double (heavy) cream
200 g golden caster sugar
4 medium lemons or 3 large ones (zest and juice)
A little icing sugar to dust
Grease a 23 cm loose bottomed flan dish
Make the pastry by sifting the flour and sugar, rubbing in the butter and adding the egg and a little ice cold water to combine to a dough.
Roll out the pastry until it is about 5 mm thick and line the flan tin, making sure it is well pushed in. Cover and chill for 30 minutes in the fridge.
Place some parchment over the pastry add your baking beans and bake for 10 minutes at 190C, 375 F, Gas 5
Remove the beans and then bake for a further ten minutes.
Beat the eggs and and cream together and then whisk in all the other ingredients and pour over the pastry.
Bake for 30 minutes at 160C, 325F, Gas 3