Method

Preheat the oven to 180 ºC.

Use 2 x 18 cm tart pans.

Sift the flour, salt and sugar together into the bowl of an electric mixer and mix using the paddle attachment. Add the lemon zest. Mix in the butter until the mixture resembles coarse

breadcrumbs. Make a well in this mixture and pour in the egg yolks. At first it looks as though the dough could be too dry, but keep mixing until the dough comes together. Cover with clingfilm and allow to rest for 30 minutes in the refrigerator.

Remove the dough and knead lightly, for a few seconds only, until smooth. (The longer you knead the pastry, the longer it will have to rest.) Form into 2 balls, then flatten each with the heel of your hand into a flat disc. Wrap in cling film and refrigerate for 30 minutes or until ready to use. If in a hurry, pop into the freezer for 10 minutes.

Filling

In a clean bowl of an electric mixer and using the paddle attachment, mix the eggs, egg yolks, sugar and cream together until well combined. Stir in the lemon juice and set aside.

Roll the pastry out thinly on a lightly floured surface, to a thickness of about 3mm, working quickly to prevent the pastry from becoming warm. Cut the pastry into rounds slightly larger than you will need to cover the bottom and sides of the pans. Line the pans with the pastry rounds, gently pressing into the corners and sides. Refrigerate for at least 30 minutes.

Bake blind for 15-20 minutes, remove from the oven and allow the pastry shells to cool slightly before pouring in the filling. Reduce the oven temperature to 150 ºC and bake for 45-50 minutes. Allow to cool before removing gently from the pans. Decorate with fresh lemon or lime slices, if desired.