For 12 individual or 1 large tart.
175g Plain flour, 215g caster sugar, 75g butter, salt, 7 lemons, 7 eggs, 200ml double cream, icing sugar, raspberries.
1) Soften the butter and then blend it along with the flour, 40g of sugar, 1 egg yolk (save the egg white for later) and a pinch of salt. Add a tablespoon of warm water and then remove the dough ball from the blende and knead it before putting it in the fridge to firm up for half an hour.
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 stud with raspberries. Bake for 25-30 minutes. Set aside to cool and dust with icing sugar before serving.