Ingredients:

• Plain flour

• 40g icing sugar

• Salt

• 40g cold unsalted butter, chopped

• 4 eggs

• 1 ½ tablespoons milk

• 165g caster sugar

• 150ml lemon juice

  
  

Process:

• Pastry:

  • Process 150g flour, sugar, pinch of salt and butter together until combined.

  • Add 1 egg yoke and milk.

  • Pulse until the mixture just comes together.

  • Turn the dough onto a lightly floured surface and knead lightly.

  • Press the dough into a disc shape, wrap in plastic wrap and refrigerate for about 45 minutes.

  • Remove the pastry from the fridge, and roll into a circle lerge enough to line a 22 cm fluted, loose based tart tin.

  • Ease the pastry into the tin, trim the edge, and prick the base all over with a fork.

  • Refrigerate for a further 30 minutes.

  • Preheat oven to 180˚C.

  • Line the pastry with foil and fill with uncooked rice, dried beans or pastry weights.

  • Bake for 15 minutes.

  • Carefully remove the foil and weights and return to the oven for a further 10 minutes, or until crisp and lightly golden.

  • Allow to cool.

• Filling:

  • Best 3 eggs and caster sugar together with electric beaters until thick and creamy.

  • Gradually add the lemon juice, then 1 ½ tablespoons flour, and mix until just combined.

  • Pour the filling into the pastry shell and bake at 180˚C for 15 minutes (The top will be browned).

  • Reduce the oven temperature to 150˚C and bake for a further 10 minutes or until the filling has set.

  • Remove from the oven to cool.

    
    

Source: Niel Perry: Page 231