Filling • 3 eggs • 100g caster sugar • 3 lemons, zest and juice • 150ml cream
1. Preheat oven to 180C.
2. Place flour, sugar, butter and egg yolk into a processor and blitz until well combined andyour dough is formed. Place on to a lightly floured bench. Roll until 5mm thickness and cut shapes to fit tins. Line pastry with baking paper and beans and blind bake for 10 minutes.
