Ingredients:

• For the Tart Crust (Pâte Sucrée):
  •  160g plain flour
  • 30g icing sugar
  • 1/4 teaspoon salt
  • 115g unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2-3 tablespoons cold water if needed

  For the Lemon Filling:

  • 200g Caster sugar
  • 6 large eggs
  • 1 large egg yolk
  • 120ml fresh lemon juice (about 3-4 lemons)
  • Zest of 2 lemons
  • 300ml double cream

Method:

1. Make the Pastry

• Combine dry ingredients: In a large bowl, mix the flour, icing sugar, and salt.
•  Add the butter and rub in using your fingers until the mixture resembles coarse crumbs. Add the egg yolk and mix until the dough starts to come together. Add cold water, one tablespoon at a time, until the dough just holds together when pressed. and refrigerate for at least 30 minutes.
• Roll out the dough: On a lightly floured surface, roll out the dough and line the cases I used individual tart cases. Refrigerate the crust for 15-20 minutes to prevent shrinkage during baking.

2. Blind Bake the Crust:

• Preheat oven: Preheat the oven to 375°F (190°C).
• Prepare the crust for blind baking: Line the tart cases with parchment paper and fill with dried beans or rice
• Bake: Place the pastry case in the oven and bake for 15 minutes remove the parchment paper and weights and bake for another 5-7 minutes, until golden brown. Brush with egg yolk to seal in cracks and bake for 5 mins. Let the crust cool completely.

3. Make the Lemon Filling:

•  In a medium bowl, whisk together the sugar, eggs, and egg yolk until smooth. Whisk in the lemon juice and zest and cream and pass through a sieve.