Lemon Tart

Mix dry ingredients: Stir together flour, sugar, and a pinch of salt in a large mixing bowl.
Add in the butter: Rub the butter into the flour mixture with your fingertips until it becomes crumbly.
Add The Egg: Mix the egg through with a spatula; the texture of the mixture should be a bit sticky with some dry crumbs and about to come together at this stage. Transfer the mixture onto a lightly floured surface.
Bring the dough together: Squeeze and knead the dough slightly until it comes together; do not over-knead. Form the dough into a flat round disk. Wrap in plastic cling wrap and refrigerate for 30 minutes.

Lemon filling ingredients: Add the lemon tart filling ingredients into a saucepan. Place the saucepan over low heat and begin whisking to combine the ingredients.
You will need to keep whisking vigorously, non-stop, for at least 5 minutes until the butter has melted and everything is all combined smoothly and not curdled or split.
Thickening the filling: Continue whisking at a slightly reduced speed for the next 5-10 minutes; you will start to see the filling thicken.
Keep stirring until the filling holds its shape in the saucepan and holds itself onto the whisk without dripping. Once it's ready, put the filling aside to cool down completely.

Preheat oven: Preheat oven to 392°F (200°C). Prepare a 9” (25CM) pie/quiche tin with a removable base.
Roll the dough: Take the dough out of the fridge and place it onto a lightly floured surface. Start rolling out the dough to a size slightly larger than the pie tin and around 1/8" thick (3.2mm).
Lining the tin: Rub the rolling pin with a small amount of flour to protect the dough from sticking.
Carefully lift one end of the dough off the surface and roll it onto the rolling pin. Carefully unroll the dough onto the top of the pie tin. Let the dough fall into the pie tin naturally.
Make it neat: Use the back of your finger to gently press the dough into all corners of the pie tin; let the dough move naturally and avoid pulling or stretching it. Then use the rolling pin to roll on top of the pie tin to trim off the excess hanging over the edge.
Prick the dough: Prick the dough with a fork all over the base of the tin (not completely through).
Blind baking: Line the pastry case with parchment paper and fill the inside with pie weights. Bake for around 15 minutes, don't allow the crust to become too brown.
Remove pie weights: Take the pastry case out of the oven, remove the pie weights, and continue to bake for another 5 minutes or until lightly golden. (keep the oven on!)
Cool: Leave the pastry to cool completely in the pie tin.

Sieve the filling: Add the filling into the pastry case through a sieve. Smooth and level the filling using a small spatula or the back of a spoon.
Final Bake: Return the tart to the oven and bake for another 5 minutes. Keep an eye on it, so it doesn't burn.
Cool: Take the tart out of the oven and allow it to cool completely. Once cooled, you can decorate if you choose to do so.
Decorate: We dusted our tart with icing sugar and piped whipped cream as a border around the pastry. You could decorate with lemon slices, fresh berries, mint leaves, or a big dollop of whipped cream. It's up to you!
Refrigerate: Once cooled and decorated, keep the tart refrigerated until serving.