For 12 individual or 1 large tart.
175g Plain flour, 215g sugar, 75g butter, salt, 7 lemons, 7 eggs, 200ml double cream. Icing sugar.
2) To make the tart filling, squeeze the lemons until you have 275ml of juice and whisk this along with the 6 eggs, 175g of sugar and 200ml of double cream.
3) Roll out your chilled pastry on a floured surface and line your pastry cases (or pastry case if you're making one large tart!). Brush with the leftover egg white and blind bake for 20 minutes.
4) Pour the filling into the pastry shell and bake for 25-30 minutes. Set aside to cool and dust with icing sugar before serving.