To make the pastry, mix the flour and
icing sugar in a bowl. Rub the butter into
the flour with your fingers until crumbly.
Mix in the egg yolks. If the pastry is still
too dry, add 1-2 tbsp water until it comes
together. Roll into a ball and divide in
half (freeze one half for another recipe).
Flatten out the pastry with your hands,
wrap the dough in cling film, then chill
for at least 30 mins. While the pastry
is chilling, make the filling. Beat all the ingredients, except for the zest, together.
Sieve the mixture, then stir in the zest.
Roll out the pastry on a lightly floured
surface to about the thickness of a £1
coin, then lift into a 23cm tart tin. Press
down gently on the bottom and sides,
then trim off any excess pastry. Stab
a few holes in the bottom with a fork
and put back in the fridge for 30 mins.
Heat oven to 160C/140C fan/gas 3.
Line the tart with foil and fill with rice
or dried beans. Bake for 10 mins, then
remove the tart tin from the oven,
discard the foil, and bake for another
20 mins until biscuity. When the pastry
is ready, remove it from the oven, pour
in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool,
then remove the tart from the tin and
serve at room temperature or chilled.