Steps
- Roll out 375g of sweet shortcrust pastry and line a 9in / 23cm tart ring set on a baking sheet, then chill it for 20 minutes. Meanwhile, preheat the oven to 400°F / 200°C.
- Prick the base, line with parchment paper and pie weights, and bake for 15 minutes. Remove the paper and weights and bake for 5-10 minutes, until crisp and golden. Reduce the oven to 300°F / 150°C.
- Zest 3 unwaxed lemons and juice them with 2 more lemons. Whisk 6 eggs with 250g of superfine sugar. Stir in 200ml of heavy cream, the zest, and the juice, then strain.
- Pull the oven rack halfway out and pour the filling into the pastry shell. Bake for 35-40 minutes, until barely set. Cool, trim the pastry edges, and chill.