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1
Preheat the oven to 220 degrees C and spray a deep 25 cm loose-bottomed tart tin with non-stick cooking spray.
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2
Put the dry ingredients in a food processor and add butter.
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3
Process the mixture to the consistency of fine breadcrumbs and add the yolks, vanilla essence and water.
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4
Mix to a firm pastry, adding a little flour if necessary.
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5
Cover with cling wrap and leave to rest for 15 minutes.
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6
Roll out on a floury surface and cut to fit the tart tin.
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7
Press the dough lightly to the sides and put in the fridge for 20 minutes to firm- this prevents the dough from shrinking during baking.
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8
Prick the dough and line with baking paper.
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9
Fill with dried beans (right to the edges) and bake for 5 minutes.
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10
Remove the paper and beans and bake for a further eight minutes.
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11
Lower the oven temperature to 140 degrees C.
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12
Meanwhile make the filling.
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13
Beat the eggs, sugar, peel and juice together and allow to stand while the crust bakes.
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14
Put through a sieve.
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15
Beat the cream until it forms soft peaks and beat in the egg mixture.
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16
Pour the filling into the already baked dough and bake for a further 60-65 minutes until set, (It will be slightly wobbly but will set when it cools down.)
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17
Cover the pastry edges with foil if browning too quickly.
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18
Allow the tart to cool and decorate with glazed lemon slices and caster sugar.
