- 350g flour
- small pinch of salt
- 150g unsalted butter
- 100g icing sugar
- 2 large eggs, beaten
- 4 large eggs
- 2 large egg yolks
- 275g castor sugar
- 190ml double cream
- 275ml fresh lemon juice
- finely grated zest of 3 lemons
- icing sugar for dusting (optional)
1.) To make the pastry: Sift the flour and salt onto your clean work surface and make a well in the middle. Put the butter in the centre and use your fingertips to gently work it until soft. Mix the icing sugar into the butter.
2.) Add the eggs and mix into the butter and sugar. Start cutting the flour into the mixture slowly. Bring the mixture together with your hands, then knead a few times to make a smooth dough. Wrap the dough in plastic wrap and refrigerate for at least an hour.
3.) Grease a 23 cm tart tin / pie dish. Roll the dough into a circle and line the tin. Preheat your oven to 190°C. Chill the pastry shell in the fridge for 20 minutes.
4.) Line the pastry with a piece of crumpled baking paper. Fill the paper with dried beans and bake for 10 minutes. Remove the beans and paper and bake the pastry for a further 5 minutes or until just cooked.
5.) Reduce the oven temperature to 150°C. Whisk the eggs, egg yolks and sugar together. Add the double cream while whisking, then add the lemon juice and zest.
6.) Pop the tart tin on a baking tray and pour in the lemon filling. Carefully transfer the tray to the oven. Bake the tart for 35 minutes or until the filling has set. Allow to cool completely and dust with icing sugar before serving.