Pastry:
4 oz. Flour
2oz. Butter
4 Tbs. Water

Filling:
Rind and Juice 3 Lemons
6 oz. Caster Sugar
3 Whole Eggs
5 Egg yolks
5 oz. Unsalted Butter.

First make the pastry:

Either:
Dice the butter and rub it into the flour using your fingertips until it is like crumbs and then bind with the water.

Or:
Put the butter and flour in a food processor and pulse together, when like crumbs add the water and bind together.

Let this stand in the fridge for 30 mts. before use.
Roll out to generously fill an 8″ to 10″ flan tin and push well into the edges to allow it to shrink.
Prick all over with a fork and cover with tin foil.
Weigh down with beans and bake at 200C 400F Gas 6 for 10 mts.
Take off the foil and bake again for a few minutes to brown and crisp.
(If you want the pastry to remain crisp and separate from the filling for a day or two you can paint it with a little egg wash before this second baking.)
Let this cool.
Beat the whole eggs, the egg yolks, the lemon rind and juice and the sugar together and pour into a saucepan.
Put this on a low heat and, whisking it constantly and making sure it doesn’t come to the boil, beat it until it thickens.
This will take about 10 mts of care.
Strain this mixture into the flan case and bake at 150C, 300F, Gas 2 for 10 to 12 mts until just set.
Let it cool and if you need to refrigerate it take it out 30 mts. before serving to bring back to room temperature.
Serve with whipped cream or ice cream.
Because this lemon tart has no cream it has a much truer lemon flavour and is less heavy after a meal.