CORNMEAL CRUSTED LEMON TART

Preheat the oven to 180 deg C. In a separate bowl whisk together 1 egg and 1 egg yolk . Mix 1 and 1/2 cups of plain flour with 1/2 cup of yellow cornmeal ( polenta ). Mix in 8 tbs of chilled butter, cut in to small pieces along with 3 tbs of chilled water . Gradually add the egg mix to the dough , working with your hands until it comes together . Roll out between 2 sheets of plastic to about 1/4 inch thickness . Spray a 20 cm flan pan and mould your dough into the base and sides of the flan pan . Chill the dough covered flan in the refrigerastor . Weigh down the pastry with dry rice or pastry weights and bake in the preheated oven for 20 minutes or until golden at the edges . Remove the weights and return to the oven till the bottom is cooked . Let shell cool . FOR THE FILLING Place 2 eggs lightly beaten with 2 yolks lightly beaten in a large bowl with 3/4 cup of castor sugar ,the zest of 2 lemons finely grated and 1/2 cup of lemon juice . Mix till sugar has dissolved . Pour into a medium saucepan and heat slowly over a low heat , stirring constantly with a wooden spoon until the mixture thicens and coats the back of the spoon. Do not allow to boil or you will end up with scrambled eggs . Remove from heat and whisk in 100gm of butter /marg until it is all incorporated . Pour into the shell and refrigerate until set . When chilled , the pie is ready to be enjoyed .