Lemon Tart

150g unsalted butter
95g golden icing sugar
30g ground almonds
1 vanilla pod, seeds only
1 zest of an unwaxed lemon
1 beaten egg
250g 00 flour or superfine plain flour

Filling
6 large eggs (4 whole, 2 yolks only)
175g golden caster sugar
3 large juiced lemons plus 1 lime juiced to make 150ml altogether
200ml double dream

To make the pastry, beat the butter in a food processor until soft. Add icing sugar, almonds, a pinch of salt, vanilla seeds, zest, egg and flour. Pulse until the pastry has just formed a ball. Wrap in cling film, flatten lightly into a round disc and chill for at least an hour.

Butter a deep 23cm loose-based tart tin. Lightly flour a cold work surface and roll the pastry to a disc about 30cm. If this is difficult, roll it between two large sheets of clingfilm, chilling it if it starts to stick, then folling again.

peel the top layer of film off, invert the pastry into the tin. Press very gently into the sides and trim any excess pastry leaving a 2cm overhang. Leftovers can be used to patch up any cracks in the pastry. Chill until firm.

heat oven to 180. Line the pastry case with greaseproof paper, fill with baking beans and blind bake for 10mins. remove from oven, remove paper and beans and trim any excess pastry. brush pastry with beaten egg white then bake for 5mins. Cool.

For the filling, whisk the eggs and sugar until smooth. Add lemon, lime juice and cream and whisk. Pour through a fine sieve into a jug.

Turn oven down to 130. Return pastry to the oven on a baking tray and pour in the lemon filling. Bake 35mins until very gently set. Turn the oven off and allow the tart to cool completely in the oven. Decorate with candied lemon or dusted icing sugar.