Based on a Mary Berry recipe!
First, make the pastry: put 175 g plain flour, 100 g cold butter, cut in to small chunks, 25 g icing sugar,
an egg yolk and a Tbs cold water into a food processor and pulse until it comes together in clumps, then tip
out onto a work top and mix by hand into a ball. Wrap in cling film and chill for half an hour, then roll out
to a thin disk and use to line a 23cm loose-bottomed tart tin. Trim the edges. Scrunch up a disk of grease-proof
paper and use to line the pastry shell, then fill with baking beans and bake in a 190°C oven for 12 minutes.
Remove the beans and paper, return to the oven and bake for another 10 minutes. Let the pastry cool.
For the filling, beat together 5 eggs, 125 ml double cream, 200 g caster sugar and the juice and zest of 3 lemons.
Pour this carefully into the pastry shell and bake in a 170°C oven for 30 minutes, until just set. Leave to cool
then remove from the tin. Serve dusted with icing sugar.