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FOR THE DOUGH:
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1. Combine the flour, butter, sugar, and salt in a bowl and work with your fingers into a sandy consistency, with pebble sized pieces throughout. Add the egg wash and incorporate with a fork.
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2. Combine it all together and flatten into a thick disc. Wrap in plastic and freeze for 30 minutes or refrigerate for 60 minutes.
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3. Remove the dough from the freezer and bang on it with a rolling pin. On a well floured cutting board or surface, roll it out until about 1/8 inch thick. Flip the cutting board over onto a tart pan with a removable bottom. Press the dough into the contours of the pan and trim for neat edges. Freeze the dough in the tart pan for 30 minutes.
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4. Preheat the oven to 375 degrees F. Cook the shell for 20 minutes then remove from the oven and let cool for 5 minutes.
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5. Place the tart pan on a baking sheet. Pour the filling into the shell. Place the baking sheet in the oven and bake at 325 degrees F for 20 minutes, then raise the temperature to 350 degrees F and cook for 20 minutes more, until set, a bit bubbly, and only slightly jiggly.
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6. Let cool before serving.
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FOR THE FILLING:
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1. Roughly chop five of the lemons. In a blender or food processor, combine lemons with sugar, egg, egg yolk, flour and melted butter.
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2. Pour the mixture into the tart shell.
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3. Slice the sixth lemon thinly and garnish the top of the tart. Sprinkle the top with a teaspoon of sugar for an extra glaze before baking. Bake as directed in step 5 above.
