THIS is a classic lemon tart. It is light and sharp, but still rich and glamorous enough as a finale to a smart dinner. I don't think it needs cream, but a few berries and a sprig of mint makes for an attractive presentation.

LEMON TART Pastry: 250g sifted plain flour Pinch salt, 1 tsp sugar 150g butter 1 egg yolk, 3 tbs milk Filling: 4 eggs 4 tbs sugar 1 cup UHT cream 1/2 cup milk Juice of 3 lemons (1/2 cup) Zest of 2 lemons Rub the butter into the flour, salt and sugar. Make a well, add the egg and milk mixture and cut and blend until you form a dough. Shape into a ball, wrap in plastic and chill for an hour in the fridge. Butter a shallow 28 centimetres (11 inches) tart tin and roll out the pastry thinly; if it tears, don't worry, just patch it up.

Bake blind in a low/medium oven for 15 minutes.

To make the filling, whisk the eggs with the sugar, add the cream, milk, lemon juice and zest and pour into the cooled tart case. Bake for 20 minutes in a medium/high oven. Serve at room temperature.

The tart tin I use is very shallow; if yours is deeper, increase the filling ingredients in roughly the same proportions.