Lemon Tart

Pastry

• 120 g unsalted butter, cold, diced
• 175 g plain flour, plus extra for dusting
• 50 g icing sugar, plus extra for sprinkling
• 3 egg yolks, from medium eggs, 1 beaten

Filling

• 130 g lemon juice
• 200 g caster sugar
• 200 g unsalted butter, diced
• 5 lemons, finely grated zest only
• 4 medium eggs
• 6 egg yolks, from medium eggs