225g Plain flour
Zest of 1 lemon
1 Egg + 1 yolk
Pinch of salt
Rub the flour, salt, lemon zest and butter together until it forms fine crumbs.
Gradually stir in the egg and yolk to form a soft, but not sticky, dough.
Wrap in clingfilm and chill for 2 hours.
Heat the oven to 170C/Gas 3. Roll out the dough and use a 20cm deep flan tin,
Line with baking parchment and baking beans and bake blind for 10 mins or until
pale golden and beginning to set. Remove the lining and bake for a further 5 mins.
Leave to cool.
9 Egg yolks
85g Caster sugar
500ml double cream
Whisk together the egg yolks and sugar. Pour in the cream, then pass through
a sieve into a pan. Set over a low heat and heat to 38C on a thermometer.
Pour into the tart case and bake on 130C/Gas 1 for 40 mins or until the
custard has set, with a slight wobble to the centre. Dust the surface with
nutmeg and leave to cool.