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Instructions
Finely zest three of the lemons into a bowl. Halve the lemons, then use a fork to squeeze out all the juice and pulp into the same bowl as the zest. No need to worry about the seeds yet.
Crack the eggs into a separate bowl, and whisk, adding in caster sugar until combined. Whisk in the cream and lemon juice mix as well, then set aside.
Line a 23-centimetre flat bottom tin with parchment paper and place on a baking sheet. Sprinly icing sugar on a flat surface, and roll out the pastry to the thickness of a £1 coin. Lift onto a rolling pin, and drape on the flat tin, leaving a little pastry dough hanging over the edge. Carefully press the pastry into the sides of the tin. Chill it in the fridge for 20 minutes.
Meanwhile, heat the oven to 200 degrees Celsius. Take the crust out of the refrigerator, and poke the bottom with a fork. Line it with greaseproof paper and pie weights, then bake for 15 minutes. Remove the paper and weights, then bake for 5 to 10 more minutes until biscuity brown and crisp. Lower the oven to 150 degrees Celsius.
Use a ladle to push the lemon mixtures through a sieve into a bowl. Be sure to press down the pulp to extract as much juice as possible. Skim the bubbles from the surface of the custard.
Bring the tart crust out the oven, and fill it with the custard. Put the tart back in, and bake for 35 to 40 minutes until the top forms a light crust and the custard is set. Let cool, and then chill.
Trim a neat edge on the pastry with a serrated knife. Dust the top with icing sugar, then use a blowtorch to caramelise. Leave that to set, then repeat the process if you want a thicker layer of caramel. Serve in slices.
