What you do
To make the pastry, Sift the flour and salt directly onto your work surface, make a large inner bowl and add the soft butter, and the sugar. Mix the butter and sugar together with your fingertips or a small spatula until well combined. Next, beat in the egg yolks, one at a time until fully incorporated into the mixture.
Use your spatula to draw in the flour, mixing and chopping through the wet ingredients. You will see the mixture become more buttery on colour, at this point, start to push the mixture together. Push firmly until the mixture comes together as a ball of dough. Flatten and wrap in clingfilm, chill for 30-40 minutes.
Roll Out– Flour your surface, place the dough onto it and knead for 30 seconds to bring the pastry into a smooth ball, flatten with the palm of your hand. If making tartlets, divide the pastry into 8 balls, or if making a large tart, roll out from 1 piece. Make sure your tin/s are lightly buttered and floured – tap out any excess.
To Bake Blind– Preheat the oven to 190C/180C Fan/Gas 5. Roll out the pastry until about ½cm thick, and use to line your prepared 22cm fluted tart tin or 8 tartlet tins. Refrigerate until firm, about an hour then line with greaseproof paper and baking beans, and blind bake for about 15 minutes until golden, then remove the paper and beans. Reduce the oven temperature to 140c fan/160c/gas 3, and place the tart/lets in the oven for another 8 minutes, or until the centre is dry to the touch.
To make the filling– Keep the temperature of the oven as it is. Measure all the filling ingredients into a bowl and whisk until smooth. Carefully pour the filling mixture into the cold baked pastry case(s).
Transfer the tart/lets and tray carefully to the oven and bake for 35-40 minutes for a large tart, or 20-25 minutes for tartlets or until just set but still with a slight wobble in the middle.
Leave to cool a little, or completely, and then remove from the tin(s). Transfer to a serving plate and dust with icing sugar to serve.
200g plain flour, plus extra for dusting
½ teaspoon sea salt
90g unsalted Welsh butter, softened
65g golden caster sugar
3 free-range egg yolks
For the filling
4 large eggs
150g caster sugar
Juice from 3-4 large lemons (about 150ml)