For the crust
200g plain flour
100g chilled unsalted butter, cut into cubes
1 tablespoon of castor sugar
1-2 tablespoons of chilled water
Pinch of salt
For the filling:
2-3 large lemons (you will need 185mls of juice)
3 egg yolks
175g castor sugar
225ml of whipping cream the original used 250ml of cream
Chopped candied lemon peel for decoration
A 23 cm tin
Put the flour, butter and a pinch of salt into a food processor and pulse for about 2 minutes. Add the chilled water and process till the dough comes together. Wrap in cling film and refrigerate for 30 minutes.
Roll out the pastry till large enough to cover a 23cm tart dish with about 2cm sides. Roll the pastry between two sheets of greaseproof paper to make life easy. Blind bake the pastry by covering the inside with greaseproof paper, weighed down with dried beans and bake for 10 minutes at 180 degrees Celsius. Remove the paper and beans and return to the oven for five minutes. The pastry should be golden.
Meanwhile zest the two lemons and place the zest in a large bowl. Juice the lemons (you need 185ml of lemon juice). Add the juice to the lemon zest along with the eggs, egg yolks and the cream and whisk to combine.
Carefully pour the filling into the pastry case and return to the oven. Bake for 35-40 minutes. The middle should still be wobbly. Remove and cool. Decorate with chopped peel. Serve at room temperature.