Make the pastry: Pulse flour, icing sugar, salt and cold butter in a food processor until it resembles breadcrumbs. Add egg yolk and cold water, pulse until dough just comes together.

Shape dough into a flat disc, wrap in cling film and refrigerate for at least 30 minutes.

Preheat oven to 180°C (160°C fan). Roll out pastry on a floured surface to 3mm thickness and line a 23cm fluted tart tin, trimming excess edges.

Prick the base with a fork, line with baking paper and fill with baking beans. Blind bake for 15 minutes, remove beans and paper, then bake for another 10 minutes until golden.

Reduce oven temperature to 150°C (130°C fan).

Make the filling: Whisk together eggs, caster sugar, lemon juice, lemon zest and double cream until smooth.

Pour the lemon filling into the warm pastry case and bake for 25-30 minutes until the filling is just set with a slight wobble in the centre.

Remove from oven and allow to cool completely at room temperature, then refrigerate for at least 2 hours until fully set.

Dust with icing sugar before serving. Slice with a sharp knife dipped in hot water for clean cuts.