Eating In

pastry
175g/6oz plain flour
100g/3½oz cold butter, cut into small cubes
25g/1oz icing sugar
1 free-range egg yolk
1 tbsp cold water
filling
5 free-range eggs
125ml/4fl oz double cream
225g/8oz caster sugar
4 lemons, juice and zest
icing sugar, for dusting
To make the pastry Pulse the flour, butter and icing sugar briefly in a food processor until the mixture resembles breadcrumbs, then add the egg yolk and water. Pulse again until the mixture sticks together in clumps. Knead the pastry just two or three times to make it smooth. Chill for 15 minutes. Grease a 23cm/9in loose-bottomed, fluted tart tin and dust with flour. Roll the pastry out into a circle the size of the tin + sides and drop it gently into the tin. Lightly prick the base and chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6. When the pastry has chilled, line it with foil. Fill it with baking beans and bake blind for 12-15 minutes, until it is set. Remove the beans and bake for a further 10 minutes until it is golden. Set aside to cool. Turn the oven down to 170C/325F/Gas 3. For the filling, break the eggs into a large bowl and whisk together with a wire whisk. Add the rest of the filling ingredients and whisk again until they are all well combined. Pour the filling mixture into a jug. Place the cooled pastry case on a baking sheet and partially fill. Then put the last of the filling into the case while you have it on the oven shelf. Bake for about 30 -35 minutes until just set but with a slight wobble in the middle. Leave to cool and remove by placing the base of the tin on an upturned can or jam jar and let the outer ring fall off. Dust with icing sugar.