Ingredients

• 2¼ cups flour
• ¼ cup semolina
• 150 grams butter
• ¾ cup caster sugar
• grated rind of 1 lemon
• 2 eggs, beaten
• 1 tablespoon lemon juice

Creme patisserie

• 2 eggs
• ½ cup caster sugar
• 2 tablespoons flour
• 2 tablespoons cornflour
• grated rind 2 lemons
• 1¼ cups milk

Method

1. Place the flour, semolina, butter, sugar and lemon rind into a food process and process until the mixture resembles fine crumbs.
2. Beat together eggs and lemon juice. Pour into the processor. Pulse until the mixture forms small, moist balls of dough. Gather dough together and knead lightly on a floured board. Wrap in cling film and chill for 1 hour.
3. Divide dough into 6. Roll each portion out to a 20cm circle. Carefully place the pastry into 6x 10cm flan tins that have been well-greased. Leave excess pastry overhanging.
4. Spoon equal amounts of creme patisserie into each tin. Carefully flip the excess pastry into the centre and gently press down. Chill 1-2 hours or overnight.
5. Bake at 180ºC for 25-30 minutes until golden brown. Remove to a wire rack. Cool and serve warm or chilled. Dust with icing sugar before serving with limoncello liqueur.

Creme patisserie

1. Using an electric beater, whisk together the eggs and sugar in a large bowl until the mixture is pale and thick.
2. Sift the flour, cornflour and lemon rind into the bowl and beat into the egg mixture.
3. Heat the milk until almost boiling. Pour on to the egg mixture, stirring well. Return custard to the pan and stir over a low heat for 2-3 minutes until the mixture boils and thickens. Cover the surface with greaseproof paper to prevent a skin forming and allow to cool before using.

Cooks Tips

- This recipe can be made in one large 22cm-24cm flan tin. The cooking time will be 35-40 minutes.