• Zest the lemons and then juice them, separating the zest of one lemon.

Pastry by hand

• Cream the butter and sugar together in a large bowl with a wooden spoon until pale and fully mixed.
• Whisk the egg to break it up then beat into the mixture with the zest of one of the lemons.
• Stir the almonds and flour together then combine with the butter mixture.
• Use your hands to squeeze the mixture together to form a dough.

Pastry by food processor

• Put the egg, butter, sugar and lemon zest into a processor bowl and process for 10-15 seconds until well combined.
• Tip in the flour and almonds and pulse until the mixture comes together.

Pastry continued

• Gather the pastry together, knead lightly and place on a piece of cling film.
• Use your fingers to form a rough ball shape then flatten with the palms of your hand.
• Refrigerate for at least 30 minutes and ideally 2 hours.

For the filling

• Whisk together the 6 eggs with the caster sugar in a large bowl.
• Add the lemon juice, remaining zest and cream and stir together.
• Transfer to a 1 litre jug and cover with cling film for at least 2 hours and up to 2 days.
• Unwrap the pastry from the fridge and dust the worktop with a little flour.
• Roll the pastry out and line the tart tin. Trim the edges and lightly fork the base.
• Chill for 20 minutes in the fridge or 10 minutes in the freezer.

Baking the pastry blind

• Preheat the oven to 200C/400F/180FAN/Gas6.
• Line the pastry with parchment paper and fill with baking beans.
• Place the tin on a rimmed baking sheet and bake for 12 minutes. Carefully peel back the paper. If the pastry is set then remove the paper and beans.
• Beat the egg yolk and use a pastry brush to seal the base then return to the oven for 8 more minutes until glazed.
• Remove the pastry from the oven and reduce the heat down to 150C/300F/130FAN/Gas2 ready to cook the filling.

Cooking the tart

• Put the pastry case back into the oven on the baking tray.
• Stir the lemon filling mixture and then carefully pour into the case while it is still in the oven.
• Bake for 50 minutes, until the mixture is set and does not wobble in the middle.
• Allow the lemon tart to cool in the tin for 10 minutes and then carefully lift it out. I normally use a cup to do this.
• Let the tart cool completely before completing the brûlée topping.
• Use a tea strainer to sprinkle the remaining icing sugar over the top of the tart.
• Lightly scorch the sugar with the blowtorch until just coloured and then allow to set. This will give you a golden crust on the top of the filling.
• Refrigerate the tart until you ready to serve.