Serves 8

1 1/2 lemons scrubbed and dried (I used un-waxed)
1 1/2 cups sugar (285g)
1 large free range egg, at room temperature
2 large free range egg yolks, at room temperature
1 1/2 TBS cornstarch
1/2 cup heavy cream (120ml)
 4 TBS melted unsalted butter, cooled
1 (9-inch) tart shell, partially baked and cooled
Whipped cream, creme fraiche for topping (optional)
icing sugar for dusting (optional)

Centre a rack in the oven and pre-heat the oven to 160*C/325*F.  Place the partially baked tart shell onto a baking sheet lined with parchment paper.  Set aside.

Grate the zest from your lemons.  Slice the whole lemon in half.  Remove the seeds from all the lemon halves. Taking a sharp knife peel away all the white pith.  (this is the bitter part)  Cut the lemon halves into small bits.  Put it all, the zest, the lemon flesh,  and any juice into your blender along with the sugar.  Pulse and blend until you have a smooth  mixture.  Add the remaining filling ingredients and pulse and blend until you have a smooth homogenous mixture.  Remove the blender jug and rap it down on the counter a few times to work out any air bubbles and then pour it into the partially baked crust.

Transfer the baking sheet to the oven and bake for 20 minutes.  Increase the oven temperature to 180*C/350*F and bake for an additional 25 to 30 minutes.  (Dorie says not to worry if the filling begins to bubble up or bubble over the edge of the crust.)  It is done when it is set, but a bit shaky in the centre.  There should be a slight sugar crust over top.

Remove from the oven and allow to cool to room temperature.  Serve with some cream, creme fraiche and a dusting of icing sugar.  (Or with berries as I have done!)

Enjoy!