Ingredients:
For the pastry
175g plain flour
100g cold butter, cut into small cubes
1 free-range egg yolk
1 tbsp cold water
For the filling
5 free-range eggs
125ml cream
225g caster sugar
4 lemons, juice and zest
icing sugar, for dusting
1. Make the pastry, I use a food processor and pulse briefly until the mixture resembles breadcrumbs.
2. Wrap it in parchment paper and chill for 10 minutes.
3. Grease a 23cm tarte tin base
4. Flatten out the pastry in the tarte form tin gently and lightly
5. Bake the crust at 175 degrees for 5 minutes
6. Prepare the filling: break the eggs into a large bowl and whisk together. Add the rest of the filling ingredients and whisk again until they are all well combined. Pour the filling into the baked pastry crust. Bake for about 30-35 minutes.
7. Cool until the pastry seems firm enough and dust with icing sugar before serving.
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