Ingredients
- Pastry
- 200 g of plain flour
- 50 g of icing sugar
- 100 g of butter
- 2 eggs
- 1 tbsp of cold water
- Filling
- 4 eggs
- 2 egg yolks
- 175 g of white sugar
- 4 lemons, zest and juice
- 222 ml of double cream
Instructions
- Work the flour, sugar and butter until it resembles breadcrumbs.
- Add the egg yolks and the water and work into a pastry. Chill for 20 minutes.
- Line a 23 cm ∅ tart tin. Prick with a fork and chill another 15 minutes.
- Line with baking parchment, fill with baking beans and bake for 15 minutes at 200 °C.
- Whisk together all the ingredients for the filling and pour into the tin.
- Bake for 30 minutes at 150 °C.