225 g/8 oz/2 cups plain (all-purpose)
175 g/6 oz/0.75 cup unsalted (sweet) butter
125 g/4.5 oz/4 oz/generous 1/2 cup caster (superfine) sugar
1 egg yolk
Cold water, to mix
Finely grated rind and juice of 2 lemons
Sift the flour into a bowl. Add 100 g/4
oz/0.5 cup of the butter, 15 g/0.5 oz/1 tbsp of the sugar and the egg
yolk. Gradually work the flour into the mixture with the fingertips
until the mixture forms a ball, adding enough cold water to form a
soft but not sticky dough. Knead gently on a lightly floured surface.
Wrap in clingfilm (plastic wrap) and chill for 30 minutes.
Roll out and use to line a 20 cm/8 in flan tin (pie pan). Fill with
crumpled foil and bake in a preheated oven at 200°C/ 400°F/gas mark 6
for 10 minutes. Remove the foil and return to the oven for a further 5
minutes to dry out. Whisk the eggs with the remaining sugar until
thick and pale. Melt the remaining butter and stir in with the lemon
rind and juice. Pour into the pastry case (pie shell) and bake in the
oven at 180°C/350°F/gas mark 4 for about 20 minutes until golden brown
and just set. Serve hot.