FILLING
2 egg yolks
275g caster sugar
190ml double cream
275ml lemon juice
finely grated zest of 3 lemons
Preheat the oven to 190C/375F. Roll out the pastry to line a 23cm round tart tin. Chill in the fridge for 20 minutes.
To make the filling, whisk together the eggs, egg yolks and sugar. Add the cream, whisking all the time, and then the lemon juice and zest.
Line the pastry shell with a crumpled piece of greaseproof paper and baking beads (or dried beans or rice). Blind bake the pastry for 10 minutes, remove the paper and beads and bake for a further 3-5 minutes, or until the pastry is just cooked but still very pale. Remove from the oven and reduce the temperature to 150C/300F.
Put the tin on a baking tray and carefully pour the filling into the pastry case. Return to the oven for 35-40 minutes, or until the filling has set. Leave to cool completely before serving.
