• Pre-heat the oven to 400°F/200°C/Gas 6 and grease an 8inch/20 centimeter pie tin/tart tin.
• Roll out the pastry and place over the tin. Press it down into the sides and let the excess hang over the edges. Prick the base with a fork, line with parchment or greaseproof paper and baking beans or uncooked rice, and cook in the oven for 15-20 minutes until golden brown.

Meanwhile, make the filling:

• Whisk the eggs and mix in the sugar. Stir in the cream and lemon juice, sieve the mixture, and then add the zest.
• Take the tart from the oven, remove the paper and the baking beans or uncooked rice, and return to the oven for five minutes.
• Turn the heat down to 300°F/150°C/Gas 2 and pour the lemon mixture into the tart case. Bake for about an hour, or until the filling is just set and the pastry is golden-brown.
• Remove tart from the oven and if there is any trim off the overhanging pastry. Leave the tart to cool completely before putting it in the fridge for three hours.