Classic Lemon Tart

Prepare the Pastry Crust

1. In a large bowl, rub the cold cubed butter into the plain flour, salt, and 50g of the sugar using your fingertips until the mixture resembles fine breadcrumbs.
2. Add 1 egg yolk (reserve the white for another use) and the cold water. Mix quickly to bring the dough together. Shape into a disc, wrap in cling film, and chill in the fridge for 30 minutes.

Blind Bake the Crust

3. Preheat your oven to 180°C (160°C fan). Roll out the chilled dough on a lightly floured surface to about 3mm thickness, then line a 23cm loose-bottomed tart tin.
4. Prick the base with a fork, line with baking paper, and fill with baking beans or uncooked rice. Bake for 15 minutes. Remove the paper and beans, then bake for another 8 to 10 minutes until the crust is pale golden and dry.

Make the Lemon Filling

5. Grate the zest of 3 fresh lemons and squeeze enough of them to get 150ml of fresh lemon juice.
6. In a bowl, whisk the remaining 4 eggs and 150g of sugar together until combined. Stir in the fresh lemon juice, lemon zest, and heavy cream until completely smooth.

Bake and Chill

7. Reduce the oven temperature to 150°C (130°C fan). Pour the lemon filling into the warm pastry case.
8. Carefully transfer to the oven and bake for 30 to 35 minutes, or until the filling is set around the edges but still has a very slight wobble in the very center.
9. Let the tart cool completely at room temperature, then chill in the fridge for at least 2 hours before slicing and serving.