Unsalted Butter (2/3 cup)
All-Purpose Flour (2 cups)
Water (1.5 oz)
Powdered Confectioners Sugar (3 1/2 Tbsp)
Lemon Zest (1)
into the bowl of a stand mixer fitted with the paddle attachment. Turn to slow speed, and mix until just combined. Be careful not to over mix.
Transfer to a clean, dry surface, flatten pastry to a square shape, wrap in cling film and chill in the fridge for 30 minutes.
Preheat oven to 200 degrees C (400 degrees F) traditional bake.
When the pastry is chilled, take it out from the fridge. Sprinkle extra flour on the table and roll pastry to 2.5 to 3-mm thick.
Place in a 25-cm flan tin and trim excess pastry above the tin edge, then make holes with a fork. Top with baking paper and baking beans.
Put tin onto shelf 1 (bottom of oven) for 15 minutes, then remove the beads and baking paper.
Put back into the oven for another 10-15 minutes or until golden brown.
Remove from the oven and allow the pastry to cool in the tin. Once the pastry shell cooled (it might take 1/2-1 hour). Preheat oven to 180 degrees C (350 degrees F) steam bake.
Whipping Cream (3.5 oz)
Caster Sugar (2/3 cup)
, and juice of a whole lemon in a large bowl and use a hand whisk to whisk together until smooth. Strain mixture into a pouring jug.
Put pastry tin onto shelf 2 (middle of the oven). Slightly pull the shelf out of the oven. Carefully pour in filling and push the wire back gently. Bake for 25 minutes.
Transfer to a wire rack to cool, before removing from tin and serving.