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140g unsalted butter, at room temperature, roughly diced
270g plain flour, plus extra for dusting
100g icing sugar
pinch of salt
1 egg, lightly beaten
4 egg yolks
375g caster sugar
300ml double cream
250ml lemon juice (about 6 large lemons)
Put the flour, salt and icing sugar into a large mixing bowl, add the butter. Then using your fingertips, rub the butter and flour mixture together until you have something that looks like fine breadcrumbs.
Add the egg and bring the dough together with your hands. Mould in flat round, wrap in clingfilm and leave to rest in the fridge for at least half an hour.
Heat the oven to 200degC. Line a deep-sided square or rectangle (25cm-30cm) tin with the pastry and blind bake for about 15 minutes or until firm. Remove from the oven and set aside to cool slightly.
Meanwhile, put the filling ingredients into a large bowl and whisk together with a balloon whisk. Set it aside to settle the bubbles and let the flavours mingle (15 minutes).
Reduce the oven to 140degC. Pour the mixture into the pastry case, then put the slice tin on a baking sheet and bake in the heated oven for 40-50 minutes or until the lemon mix is set around outside but has a slight wobble in the centre. When this is done, remove at once and allow to cool.
Cut when cool.