Lemon Tart

225 g flour
115 g butter
2 tbsp icing sugar
1 egg
1 tsp vanilla essence

For filling:
6 eggs,beaten
350 g sugar
115 g butter
grated rind & juice of 4 lemons
icing sugar for dusting

Preheat the oven to 200C.
Sift the flour into a large bowl,add the butter,cut into small pieces & work with your fingertips until the mixture resembles breadcrumbs.Stir in the icing sugar.
Add the egg,vanilla essence & tbsp of cold water,then work to a dough.
Roll the pastry out on a floured surface & use to line a 23 cm tart tin.
Blind bake for 10 min.
For filling,put the eggs,sugar & butter into a pan & stir over a low heat until the sugar has dissolved completely.
Add the lemon rind & juice & continue cooking,stirring all the time,until the lemon curd has thickened slightly.
Pour the mixture into the pastry case.
Bake for 20 min,until just set.
Transfer the tart to a wire rack to cool.
Dust with icing sugar before serving.