2 lemons, rind grated
4 lemons, peeled, white pith removed, very thinly sliced
2 oz plain flour, sifted
2 1/3 cups caster sugar
1.5 oz unsalted butter, melted
2 tbs cream
Thick cream, to serve
3 cups plain flour, sifted
2 tbs icing sugar
6.5 oz unsalted butter, cubed
1 egg yolk
1 egg, beaten
To make the pastry, place the flour and icing sugar in a food processor and process to combine. Add the butter and process until it resembles fine crumbs. Add the egg yolk and 2 tablespoons cold water and process until a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Place the lemon rind and slices, flour, sugar, eggs, butter and cream in a bowl and stir to combine. Set aside in fridge until needed.
Preheat oven to 400° F. Grease a 8 inch pie dish.
Roll out two-thirds of the pastry and use to line the dish. Stir the filling (the sugar will have sunk to the bottom), and pour into the dish.
Roll out remaining pastry and brush the edges of pastry in the dish with water. Place the pastry lid on top and press the edges together. Trim excess pastry and reserve. Use a fork to crimp the edges, then cut out shapes with the reserved pastry and add to the top. Make two small slits in the pastry lid to allow steam to escape. Brush with egg and bake for 20 minutes. Cover with foil, then bake for a further 30 minutes. Set aside to cool. Serve with cream.