-
1
To make the filling, whisk the sugar and eggs, then whisk in the lemon zest and juice.
-
2
Whisk in the cream.
-
3
Cover and refrigerate while making the pastry shell.
-
4
To make the dough, stir the flour and sugar together in a bowl.
-
5
Add the butter and rub it with your fingertips until the mixture resembles coarse bread crumbs.
-
6
Mix the egg yolk with 3 tbsp cold water.
-
7
Add to the flour mixture and stir until the dough comes together.
-
8
On a lightly floured surface, roll the dough into a 1/8 in (3mm) round circle and use to line a 9in (23cm) tart pan with a removable bottom.
-
9
Prick it lightly all over with a fork.
-
10
Chill for 30 minutes.
-
11
Preheat the oven to 400F (200C).
-
12
Line the dough with wax paper and fill with baking beans.
-
13
Bake for 10 minutes.
-
14
Remove the paper and beans and bake for 10 minutes more, until the crust is golden and crisp.
-
15
Remove from the oven.
-
16
Reduce the oven temperature to 275F (140C).
-
17
Place the tart pan on a baking sheet.
-
18
Pour the chilled lemon mixture into the pastry shell, taking care that the filling doesn't spill over the edges.
-
19
Bake for 30 minutes, or until just set.
-
20
Let cool, remove the sides of the pan and serve.
