Use the pastry to line four individual tartlet tins. Fill with baking beans or rice on greaseproof paper and bake blind in the oven at gas mark 4, 350°F (180°C), until golden brown.
Whisk the eggs and sugar until pale. Stir in the butter, citrus juices and rind. Pour into the tart cases, return to the oven and cook for 15 to 20 minutes until the filling is set and golden brown. Serve hot with whipped cream.
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