1. Make the pastry

    In a large mixing bowl, beat 100g unsalted butter and 100g icing sugar until softened. Stir in 250g flour and a pinch of salt, then add 2 egg yolks with 1 tbsp water and continue mixing to a sticky dough, being careful not to overwork it. Shape the dough into a disc, then wrap in clingfilm and chill for 2 hrs.

  2. Roll the pastry

    Dust a clean surface with flour. Roll out the pastry to 3mm. Put a 25cm loose-bottomed fluted tart tin on a baking sheet and line with the pastry. Prick the base all over then freeze for 30 mins before trimming the excess pastry. Preheat the oven to gas 4, 180°C, fan 160°C.

  3. Blind bake

    Scrunch up a large sheet of nonstick baking paper, then smooth it and use to line the pastry. Fill with baking beans and cook for 10 mins. Remove the paper and beans. Brush the pastry with egg white and cook for a further 10 mins, or until lightly golden. Remove and leave to cool.

  4. Whisk the filling

    Reduce the oven temperature to gas 2, 150°C, fan 130°C. For the filling, put 150ml lemon juice in a mixing bowl. Add 110g caster sugar and 4 medium eggs, then gently whisk until combined. Pass the mixture through a sieve back into a bowl, then add 175ml double cream and the zest of 3 lemons.

  5. Bake

    Transfer the mixture to a jug and pour into the cooled tart case. Bake for 40-45 mins, until just set. To test if it's ready, insert a sharp knife into the centre and pull slightly to one side. If you can see the base, it's cooked; otherwise, return to the oven for 5 mins, then test again.

  6. Leave to cool

    Remove from the oven and leave to cool somewhere warm – the filling will crack if it cools too fast. Once cooled, transfer to a serving plate and dust with icing sugar.

  7. Serve

    Slice, serve and enjoy!

    LemonTartHeroCalories 326 (16%), sugar 20g (23%), fat 18g (26%), saturates 10g (49%), salt 0.1g (2%), based on 12 servings.

  8. Ingredients

    We've prepared a simple shopping list so you can easily get all you need to make this elegant tart. Be sure to note down the ingredients or take a screenshot before heading to the shops.

    100g unsalted butter
    100g icing sugar
    250g plain flour, sifted, plus extra for dusting
    2 medium eggs, separated, yolks and whites beaten
    3 lemons, zested and juiced
    110g caster sugar
    4 medium eggs
    175ml double cream
    1 tbsp icing sugar, for dusting