Lemon Tart

[campari]

I've lost my recipe for the filling in lemon tart, alI can remember is I used double cream sugar and the juice and rind of a lemon. The double cream was brought to the boil and the sugar juice and rind were added poured into the pastry case and left to set. I'm not sure of the quantities or if I'm missing something out. Can anyone help. I know there are loads of other recipes for lemon tarts, but this is the one we prefer. Thanks folks

[4winds]

Could it be this

300mls double cream 150mls single cream
25 gr. caster sugar
rind and juice of 1 lemon

Put s. and d. creams in pan withe rind of the lemon and bring only just to boiling point.
Remove from heat and stir in lemon juice and sugar.
Pour into pre - baked pastry case and allow to set in fridge.

[campari]

Sounds very much like it although I remember only using double cream.........Will give this a go though Thank you!!