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Gregg's tangy lemon tart
- 500g plain flour , plus extra for dusting
- 140g icing sugar
- 250g unsalted butter , cubed
- 4 egg yolks
- 5 eggs
- 140g caster sugar
- 150ml double cream
- juice 2-3 lemon (about 100ml/3.5fl oz) and 2 tbsp lemon zest
Directions:View on BBC Good Food
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