EDIT: Lemon tart

This lemon tart is awesome. I learned it from the dessert cookbook I got for my birthday, although I made some changes here. It takes some time to prepare, but most of the work is for the pastry, so if you're lazy, buy a ready made shortcrust pastry from the supermarket.

Ingredients
For the pastry:
180 g plain flour
100 g unsalted butter
60g icing sugar
1 egg yolk at room temperature
30 g of ground (powdered) almonds (optional)

For the filling:
Finely grated zest from large lemon (or 2 small ones)
80 ml lemon juice
5 eggs at room temperature
175 g caster sugar
300 ml whipping cream

Directions
Sift the flour, icing sugar into a bowl with the powdered almonds (if using) and a pinch of salt. Take the butter from the fridge and cut into small cubes. Add the butter to the bowl and start rubbing with your fingers until you have something that looks like fine crumbs. This is a bit messy and could take several minutes, but it's kinda fun and you can do it while watching TV or something.

When it's ready, mix the egg yolk with 3 teaspoons of chilled water and add to the bowl. Mix with a round-bladed knife to make a stiff dough. Form a disc, cover with plastic wrap and refrigerate for 30 minutes.

When you take it out of the fridge, put the disc on a piece of baking paper and roll out to cover the base and sides of a 22 cm tart form (it should be about 3 mm thick). Grease the tart form and, with the help of the baking paper, carefully turn the pastry in it. Gently press the pastry into the base and sides and cut off any pastry hanging outside. Refrigerate for 10 minutes and turn on the oven to 450 K (Gas 4).

When you take it out of the fridge again, use the baking paper again to cover it and put baking stones on top to keep it down. If you don't have any stones, use uncooked rice. Put in the middle or low and bake for 10 minutes. Remove the paper and weights, and bake for another 10 minutes, or until it has a light golden colour. Be alert when you are baking, you can burn the pastry very easily. Take out to cool down.

For the filling, just add all the ingredients in a bowl and whisk to combine well. Let it stand for 10 minutes to allow the lemon zest to infuse the mixture and then strain. Pour the strained filling onto the pastry and bake at 410 K (Gas 1) for 45 minutes, or until set. Don't be alarmed if the filling appears blown up. Let it cool down for about ten minutes, and it will go back down. Once it has cooled down, put in the fridge over night.

Dust with icing sugar to serve.