Tangy lemon tart

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• Plain flourPlus extra for dusting500 g
• Icing sugar140 g
• ButterCubed250 g
• Egg yolks4
• Eggs5
• Caster sugar140 g
• Double cream150 ml
• Lemon juice (from 2-3 lemons)Plus 2 tbsp zest100 ml

1. 1

   Tip the icing sugar and flour into a large bowl and rub in the cubed butter with your fingertips until crumbly. Stir the egg yolks through, adding 1-2 tbsp water if the dough is too dry to come together. Shape it into a ball, cut it in half and freeze one half for another time, then flatten the other half, wrap it in cling film and refrigerate for at least 30 mins.

2. 2

   While the pastry rests, whisk the eggs, caster sugar, double cream and lemon juice together. Pass the mixture through a sieve, then stir in the lemon zest.

3. 3

   Dust a work surface lightly with flour and roll the chilled pastry out until it is about as thick as a £1 coin. Ease it into a 23cm tart tin, pressing it gently onto the base and sides, then trim away any extra pastry. Prick the base several times with a fork and return the tin to the fridge for 30 mins.

4. 4

   Heat the oven to 160°C (140°C fan). Line the pastry case with foil, fill it with rice or dried beans and bake for 10 mins. Take the tin out of the oven, lift out the foil together with the rice or beans, then return it for 20 mins more, until it is biscuity-coloured.

5. 5

   Take the case out of the oven and carefully pour in the lemon filling, then bake for 30-35 mins, or until it has just set. Allow it to cool, then lift the tart out of the tin and serve it either at room temperature or chilled.