For the sweet pastry

1. Mix the flour, butter and sugar together until the mixture becomes sandy in texture
2. Add the whole egg and yolk, then mix together until it becomes a paste.
3. Place the mixture into 330g cling film.
4. Refrigerate for a minimum of one hour before use

For the pastry case

1. Lightly grease a 26cm metal ring with melted butter.
2. Roll out the sweet pastry between 2 sheets of cling film, to 4mm thick.
3. Remove one layer of cling film, and place the naked side face down into the pastry ring.
4. Allow the pastry to fall into the corner before working on the sides.
5. Trim off any excess pastry.
6. Allow the pastry case to rest for a further 30 minutes, refrigerated.
7. To cook, line with inside of the pastry case with 2 layers of cling film.
8. Fill with baking beans.
9. Fold the edges of the cling film over to the middle, then cook in a pre-heated oven for approx. 30 minutes at 160oc.
10. Lifting the cling film bag, remove the beans.
11. Brush the inside of the pastry case with egg wash.
12. Cook for a further 10 minutes in the oven.
13. Allow to cool.

For the lemon tart filling

1. Mix together the eggs, sugar and lemon juice.
2. Add the zests and cream.

1. Warm the lemon tart mixture over a bain-marie to 40oc.
2. Pour into the base and cook in a pre-heated oven at 140oc for approx 30 Minutes.
3. Reduce the temperature to 120oc and cook for a further 10 minutes (the internal temperature when cooked will be 82oc).
4. Allow to cool.

1. Dust the lemon tart with icing sugar, caramelise with a blow torch.
2. Cut the tart into 8 equal portions, serve.