1 egg, lightly beaten with a dash of water, for brushing
Filling
3 Meyer lemons
pinch of salt
250 g caster sugar
3 eggs
3 tbsp plain flour
90 g unsalted butter, at room temperature
whipped cream and creme fraiche, to serve
Instructions
Chilling time: 1 hour
Resting time: 2 hours
For the filling, using a mandolin, thinly slice the lemons and remove the seeds. Place the sliced lemons, salt and sugar in a bowl, stir to combine and stand for at least 2 hours or overnight if time permits.
Meanwhile, for the pastry, place the flour, salt and sugar in a bowl and stir to combine. Using your fingertips, rub the cold chopped butter into the flour just until combined - you should still be able to see chunks of butter. Add the iced water and mix just until the pastry comes together. Shape into a disc, wrap in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 180ºC. Place a baking stone or heavybased baking tray in the oven to preheat. Lightly grease a 28-cm shallow fluted tart tin with removable base.
Cut the chilled pastry in half. Roll out each half on a lightly floured surface until 3-4 mm thick. Place one round on a baking paper-lined tray and refrigerate until needed. Gently line the greased tin with the other pastry round, leaving the sides overhanging and place on a baking tray.
Whisk the eggs and flour in a bowl until smooth and well combined. Add the lemons with their syrup and then crumble in the butter in pieces. Stir to combine, then pour the lemon filling into the lined tin.
Brush the outside edge of the tart dough with the beaten egg and place the other pastry round on top and gently press. Using kitchen scissors, trim the pastry all the way around leaving a 2 cm overhang. Pinch the overhang together and then create a nice, twisted edge. Brush with beaten egg and sprinkle generously with extra sugar. Bake for 1 hour or until golden and set.
Remove from the oven and allow to cool slightly before gently removing the tin. Cool completely before slicing.
