Classic French Lemon Tart

1. For the pastry: Add the flour, salt and sugar to a bowl. Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs — work quickly so the butter stays cold.

2. Add the egg yolk and 2 tablespoons of cold water. Mix until the dough just comes together, adding a third tablespoon of water if needed. Shape into a flat disc, wrap in cling film and refrigerate for at least 30 minutes.

3. Preheat your oven to 190°C (375°F). Roll the chilled pastry out on a lightly floured surface to about 3mm thick and use it to line a 23cm loose-bottomed tart tin. Press gently into the edges and trim the excess. Prick the base all over with a fork.

4. Line the pastry with baking paper, fill with baking beans or dried rice, and blind bake for 15 minutes. Remove the paper and beans and bake for a further 8–10 minutes until the base is lightly golden and dry. Set aside to cool slightly. Reduce the oven temperature to 160°C (325°F).

5. For the filling: Whisk together the eggs and sugar in a bowl until smooth and combined — don't overwhisk or you'll create too many bubbles. Stir in the lemon juice, lemon zest, double cream and melted butter.

6. Pour the filling through a fine sieve into the cooled pastry case to catch any zest and ensure a silky texture. Carefully slide it into the oven and bake for 25–30 minutes, until the filling is just set with a very slight wobble in the centre — it will firm up as it cools.

7. Remove from the oven and leave to cool completely at room temperature, then refrigerate for at least 1 hour before slicing. Dust lightly with icing sugar to serve if you like, and serve at fridge-cold or cool room temperature.