Zesty lemon tart

Method

• step 1

  Sift the icing sugar into a large bowl. Add the softened butter and lemon zest and beat using an electric whisk until smooth. Add 3 of the egg yolks and beat until incorporated. Add the flour and ¼ tsp salt and mix again until starting to clump together. Bring together into a ball using your hands. Cover and put in the fridge to rest for 30 mins.

• step 2

  For the filling combine the eggs, sugar and lemon juice (you should have around 100ml) and zest in a bowl, then whisk together. Add the cream and use a hand blender to blend fully, trying not to add too much air. Cover and set aside in the fridge.

• step 3

  Remove the pastry from the fridge and leave for 5 mins before rolling to avoid any cracking. Lightly dust a work surface with flour and roll out the pastry to a 3mm-thick circle. Use the rolling pin to lift the pastry into a 23cm loose-bottomed tin, gently pressing into the base and sides. Trim off the excess pastry, then roll some of the excess into a ball and use it to gently push the pastry into the creases of the tin. Prick the pastry with a fork and chill for 30 mins.

• step 4

  When ready to bake, heat the oven to 190C/170C fan/gas 5. Scrunch up a sheet of baking parchment and line the pastry with it, then fill with baking beans. Blind-bake the pastry for 20 mins until the base is just set. Carefully remove the baking parchment and beans, then bake for a further 10-15 mins until golden. Beat the remaining egg yolk, brush over the base and sides of the pastry to seal and return to the oven for 1 min. Remove from the oven and reduce the temperature to 150C/130C fan/gas 2.

• step 5

  Remove the filling from the fridge and pour into a saucepan. Heat gently over a low heat until the mixture reaches 40C (check with a thermometer), then transfer to a jug. Put the pastry case on a baking tray and pour in half the filling. Transfer to the oven then, while on the oven rack, pour in the remaining filling. Bake for 25-30 mins until set around the outside but with a slight wobble in the middle. Remove from the oven and leave to cool to room temperature before chilling in the fridge for at least 2 hrs. To serve, transfer to a plate and dust with icing sugar.