For the pastry
Plain flour – 150 gm
Cold Butter (unsalted)– 113 gm
Icing sugar – 40 gm
Egg yolk - 1
Milk – 2 tablespoons
Double cream – 150 ml
Lemon zest – from 1 lemon
Lemon juice from 2 ½ lemons
Caster sugar – 140 gm
Cut the cold butter into cubes and keep it aside.
In a bowl measure the flour and add a pinch of salt.
Add the cold butter cubes to the flour and mix it in with your fingertips until it resembles bread crumbs.
Make sure your hands are not getting warm as butter needs to be cold all the time.
In another bowl mix egg yolk, milk and icing sugar.
Add this egg yolk mixture to the bowl of flour and with a spoon and roughly bring it all together to make a rough ball.
Tip it on the worktop and make a dough without kneading much It is important not to over work the dough and to keep the butter cold
Shape the dough into a disc and wrap it in a cling film and refrigerate it for few hours or overnight if possible.
Lightly dust the worktop and rolling pin with some flour.
Take a 9 inch tart tin and lightly grease it with butter.
Roll the disc to roughly 1/4 cm thickness and gently lift it and press it evenly on the tart tin and trim the edges.
Chill the tart tin in the freezer for about 30 minutes.
Remove the tin from the freezer and with a fork gently prick to make few holes on the bottom of the tart.
Line the tart tin with a parchment paper/foil or cling film and fill it with baking beans on top.
Blind bake the tart with baking beans at 190 degree C for about 10 minutes.
Remove the beans and bake the shell again for another 10 minutes or until its biscuity.
To make the filling break 5 eggs in a bowl, add sugar, lime juice and beat until mixed.
Finally add lemon zest and give it a mix.
Pour the filling on top of the shell and bake it in a preheated oven at 160 degree C for about 30 mins or until just set.
Allow it cool down and them remove from tart shell and chill it until ready to serve !