This recipe makes a fantastic dessert to take to a party. It fills two flan dishes around 8-9 inches in diameter.

Lemon Fudge Tart

Icing sugar
6oz plain flour
9½ oz butter
Grated rind and juice of 5 lemons
10 eggs
10oz caster sugar

Blend flour, 1 tablespoon icing sugar and 3 ½ oz butter in a food processor until the mixture resembles breadcrumbs. Divide between two flan dishes and press into the base using your fingertips.

Bake at 170C (350F) gas no 3 for 35-40 minutes or until golden.

Melt remaining butter. Place in a food processor with the grated rind and juice of the lemons (about 7 fl oz), the eggs and caster sugar. Blend until smooth; poor over the warm shortbread (if it is cool, pastry crumbs will rise to the surface).

Bake at 130C (250F) mark ½ for 1 ¼ - 1 ½ hours or until just set. (The slower the cooking time, the smoother the texture). Cool and refrigerate.

To serve, remove from the fridge for about an hour. Dust with icing sugar.