- icing sugar, to dust
- For the pastry case
- 125 g flour, sifted, plus extra for dusting
- ¼ t salt
- ½ t sugar
- 75 g butter, chilled and diced
- 1 large free-range egg, beaten
- For the lemon filling, blend
- 1 large free-range egg
- 1 large free-range egg yolk
- 1/3 cup cream
- 2 T caster sugar
- juice and zest of one large lemon
Preheat the oven to 180°C.
Place the flour, salt, sugar and cold butter in a blender and blend until combined.
Slowly add the egg until the dough holds together, then knead into a ball, taking care not to overwork.
Wrap the ball in clingfilm and chill for 30 minutes. Roll out the dough on a lightly floured surface, then use to line an 18-cm tart tin, folding the edges of the pastry inwards.
Prick the base of the pastry case with a fork and bake blind for 20 minutes.
Pour the lemon filling into the tart case until three quarters full, place in the oven and top up with the remaining filling.
Bake for 25 to 30 minutes, or until set. Allow to cool, then dust with icing sugar and serve.