Method

1. To make the pastry, place the flour, butter and icing sugar in an electric mixer fitted with the dough hook and mix on medium speed until sandy in texture. Add the eggs one at a time and mix until a dough has formed. Press the dough out flat on a clean workbench and wrap in plastic film, then rest in the fridge for 2 hours to prevent the pastry from shrinking.

2. Grease a 24 cm springform cake tin. Roll out the pastry on a lightly floured workbench to a 2 mm thickness and line the base and sides of the prepared tin. Trim the excess pastry from the top and patch any holes in the pastry case, then return to the fridge for another 30 minutes.

3. Preheat the oven to 170°C (fan-forced).

4. Line the pastry case with foil, fill with baking beads or uncooked rice and blind-bake for 25 minutes.

5. Meanwhile, whisk the eggs in a large bowl, then add the lemon zest and juice and sugar and whisk until well combined. Whip the cream slightly until it just starts to thicken and fold it through the egg and lemon mixture.

6. Remove the foil and weights from the tin and reduce the oven temperature to 140°C (fan-forced).

7. Pour the lemon mixture into the pastry case and bake for 1–1½ hours or until the filling is just set. Remove from the oven and cool completely before removing from the tin. Cut into slices and serve.