Step 1

For pastry, pulse flour, butter and 1 tsp salt in a food processor until very lightly combined (big pieces of butter should still be visible). Add vinegar and 145ml iced water and pulse until coarse crumbs form. Turn out onto a work surface and form into 2 balls (the pastry should still have visible chunks of butter, otherwise it will turn out like a shortcrust rather than a light, flaky pastry). Wrap in plastic wrap and refrigerate to rest (2 hours, or overnight).

Step 2

Slice lemons paper thin and pick out any seeds. Toss lemon slices with sugar in a non-reactive bowl (see cook's notes p177), and leave for 1 hour to soften (see note). Whisk whole eggs in a bowl with a pinch of salt, then add to the sugared lemons and stir to coat.

Step 3

Meanwhile, roll out each pastry ball on a lightly floured surface to a 3mm-thick 34cm round. Wrap in plastic wrap and refrigerate for 30 minutes to rest.

Step 4

Line a 25cm-diameter loose-bottomed tart tin with one pastry sheet. There should be 3cm overhanging (if not, trim edges of the pastry back to 3cm). Pour lemon mixture into the tart base, distributing it evenly.

Step 5

Whisk egg yolk and cream to make an eggwash, then brush the overhanging pastry with it. Lay second pastry sheet over the top, then trim back and crimp edge with a fork. Brush top of pie with eggwash and sprinkle with raw sugar. Refrigerate for 30 minutes.

Step 6

Preheat oven to 175°C. Bake pie, rotating occasionally, until pastry is golden and crisp (40 minutes). Cool completely before cutting. Serve with extra cream.