100g caster sugar
1 large egg
Combine the butter and sugar in a blender and while it is still running add the egg.
Add the flour and blend until it forms a dough. Refrigerate for at least one hour before using.
Preheat the oven to 180C. Roll out pastry and line a greased pie dish with it. Refrigerate for 30 minutes and then blind bake for 10 mins.
135mls lemon juice
165ml pure cream
7ml finely zested unwaxed lemons (2 large)
Mix eggs with sugar and lemon juice until combined. Add cream and mix (but don’t over mix. Strain through a mesh strainer. Mix through lemon zest.
Fill pastry base with lemon custard. Do not over-fill. Bake tart in cool oven (120C) for 45-60 mins. When baked the filling should have a “set wobble”, i.e. it should no longer be liquidy but the centre should sill wobble a bit. If it is over-baked, it will split and crack. Gently remove from oven and leave to cool before serving. Delicious served with a few macerated strawberries or a little poached rhubarb