Lemon Tart (Tarte au Citron)

Pâte sucrée: 200 g plain flour, 100 g cold unsalted butter, 60 g icing sugar, 1 egg yolk, 2-3 tbsp ice-cold water
Lemon curd filling: 4 large eggs + 2 egg yolks, 200 g caster sugar, zest of 3 lemons + 150 ml fresh lemon juice, 150 ml double cream

1. Make pastry: blitz flour, butter, and icing sugar until breadcrumb texture. Add yolk; pulse. Add water 1 tbsp at a time until dough just comes together. Wrap; refrigerate 30 minutes.
2. Roll to 3 mm; line a 23 cm loose-based tart tin. Blind bake at 180°C with baking beans for 15 minutes; remove beans and bake 5 minutes more until pale golden. Cool.
3. Reduce oven to 150°C. Whisk eggs, yolks, sugar, lemon zest, and juice. Strain to remove zest. Stir in cream.
4. Pour filling into cooled tart case. Bake 25-30 minutes until just set with a gentle wobble. Do not overbake.
5. Cool completely; refrigerate at least 1 hour.
6. Dust with icing sugar before serving. Serve with lightly whipped cream.