One other problem: the recipes all seem to be for a relatively small 23 cm tart tin, and that really isn't big enough for six to eight people. My tin is 28 cm. So I have to juggle the recipes a bit to fit.
This week, wanting a lemon tart for dinner here, and determined to do better, I had another go. I consulted various authors, tweaked the recipe a bit, worked out how not to over-bake the edges, and hey presto - it worked. A bit of shrinkage (despite leaving it in the fridge before baking) and one small dip in one side, but otherwise - much better. The filling was very easy and worked well, though I reduced the original sugar a little - I like it a bit more lemony. And now you lucky people can have the benefit of all this mucking around.
(After Mary Berry - she gives excellent handling tips - with tweaks from Dean Brettschneider)
50g icing sugar
2 Tbsps cold water (ice water is good)
150ml cream (half a small 300ml bottle)
200g caster sugar
4 large lemons, zested and juiced:
150ml of lemon juice
Icing sugar, for dusting (optional)