Here is a lovely recipe for a lemon tart - my copy of the recipe came from Poet on the Omlet forum - http://www.omlet.co.uk/
I've adjusted cooking times to suit the halogen oven and used the low rack
Pastry base - either use ready made shortcrust pastry if you want to cheat - or quantities as below :
100g plain flour (preferably 00 if you have it)
40g icing sugar
1 egg yolk
Pulse in a mini food processor to combine - or rub fat, flour and sugar until it forms crumbs, then use egg yolk to bind.
I rolled it out straight away to line a little less than 1/2 way up a standard 9" spring form cake tin. You could use a flan tin if you have one.
Chill in the fridge for at least 20 mins (covered in cling flim or with baking parchment pressed in place over the pastry) to rest.
Preheat halogen oven to 200deg for approx 3 mins. Then, bake the pastry case for approx 8 mins at 180deg. I didn't bother blind baking - as the halogen oven is so fast. It did rise slightly in the middle, but I patted this down on removing from the oven and it did not crack the base.
1 x 397 gram tin Nestle Carnation Condensed Milk
Juice of 3 lemons (or 130 > 140ml long life lemon juice - such as Jif)
3 egg yolks - ours are laid in the garden !
Mix filling in a bowl and then pour into your pastry case (still in the tin)
Pop the whole lot back in the halogen oven at 180 deg for 10mins - see picture below
As soon as cooked, remove from halogen oven. As the halogen oven keeps all moisture in, if you don't take off the lid - the pastry would become soggy as it starts to cool down.
Once your tart is cool enough, you can refrigerate - or serve at room temperature. Dust with icing sugar if required before serving.
Can be served with some pouring cream or ice cream and a few fresh berries.
After demolishing, the team have agreed that this would make a fab base for a lemon meringue pie. We'll try it with a merinuge topping another day !