Step 1

Rub the cold, diced butter into the flour until you have a breadcrumb-like consistency. Or blitz in a food processor.

Step 2

Stir through the caster sugar and orange zest.

Step 3

Crack in the egg, then mix and press into one ball of dough. Do not knead it, but make sure it combines without cracks.Wrap the pastry in clingfilm and chill in the fridge to rest for an hour.

Step 4

Preheat an oven to 180 degrees C.Roll the rested pastry on a floured surface to the thickness of 1/2cm.

Step 5

Lay it into a loose bottomed round baking tin (24cm across).

Step 6

Ease it into the corners, lay in a sheet of baking paper and fill with baking beans.

Step 7

Bake for 15 minutes in the preheated oven, before lifting out the beans and paper and returning to the oven for another 5 minutes.Zest the lemons and squeeze the juice out of them into a large bowl.

Step 8

Whisk in the vanilla caster sugar and caster sugar, then the eggs until smooth, before finishing with the cream.Position the blind baked pastry case onto the shelf of the oven and turn the temperature down to 160 degrees C.

Step 9

Pour the lemon filling through a sieve into a jug to make it easier to pour, then fill up the tart case right to the top (the reason for doing it in the oven).

Step 10

Bake for 25-30 minutes until the lemon filling has a slight wobble in the middle, then remove them from the oven and leave to cool to room temperature.