Lemon Crumble Tart

Step 1: Roll out pastry between 2 sheets of baking paper until large enough to line a 23cm (base measurement) round fluted tart pan with removable base.

Step 2: Trim pastry edges and chill for 30 minutes.

Step 3: Preheat oven to 200C/180C fan forced.

Step 4: Line pastry with baking paper and cover base with dried beans, rice or pie weights and bake for 20 minutes.

Step 5: Remove weights and paper and bake for further 5 minutes or until just coloured and cool.

Step 6: Meanwhile whisk eggs, caster sugar, zest and juice in a small saucepan over low heat for 2 minutes or until sugar dissolves and then cook and whisk for 20 minutes or until the mixture thickens (DO NOT BOIL).

Step 7: Remove from heat, whisk in chilled butter.

Step 8: Transfer to a heatproof bowl and cover surgace with pastic food wrap and chill for 2 hours.

Step 9: Reduce oven temperature of 180C/160C fan forced.

Step 10: Place white sugar, flour and extra butter in a small bowl and rub in butter to make crumbs.

Step 11: Spoon chilled lemon filling into pastry case, level surgace and sprinkle with crumb topping and bake for 10 minutes or until lightly golden and serve with whipped cream.

Step 12: TO FREEZE - cool tart completely and then wrap in baking paper, then plastic food wrap, lavel, date and feeze for up to 2 months and TO THAW - place in the fridge overnight.