(makes 12 portions)
200g of castor sugar
325g of butter
1 split vanilla pod
2 egg yolks
10ml double cream
420g plain flour
Lemon mixture Juice of 10 lemons
Zest of 6 lemons
1 litre of double cream
850g of castor sugar
Cream the sugar butter and vanilla pod together in an electric mixer. Add two egg yolks 10 of double cream and 420g of plain flour (mix in gently). Cover with plastic wrap and chill in fridge for two hours.
Meanwhile make the lemon mixture. Mix the eggs and the sugar together with a whisk add the lemon juice then the cream. Pass through a sieve then add lemon zest.
Line a pre-greased 18-20in tart tin with the shortbread mixture as thinly as possible ensuring there are no cracks. Bake blind at 200°C for about five minutes.
Remove from the oven and add the lemon mixture. Put back in the oven and cook for an hour at 110°C until set.
Leave to cool - do not refrigerate. Remove from the tin cut into 12 pieces dust with icing sugar and caramelise under the grill or with a blow torch.