- Step 1
Preheat oven to 180C or 160C fan-forced. Grease a 22cm pie dish.
- Step 2
Line prepared dish with pastry. Trim edges, using scraps to patch any short sides. Chill for 15 mins.
- Step 3
Line pastry with baking paper and fill with rice or pastry weights. Blind bake for 15 mins. Remove paper and weights and bake for another 5 mins. Cool in pan.
- Step 4
Mix together eggs, sugar, juice and rind and cream. Pour into prepared tart shell. Bake for 30-35 mins, until just set, but still a little wobbly. Cool in pan.
- Step 5
Dust tart with icing sugar. Serve in wedges topped with thick cream.