Place butter, sugar and salt into TM bowl andmix 20 seconds / speed 4

Add egg and mix 20 seconds / speed 4

Add flour and knead 30 seconds … mix will clump together, scrape around bowl and knead again for 10 seconds

Remove mix onto a silicon mat or baking paper, flour your hands and lightly bring the pastry together into a round flattened disk

Dust pastry disk with a little flour, wrap in Gladwrap and refrigerate for one hour

Roll pastry out on floured surface until it is slightly larger than the base of the tart tin you are using (place tart tin on top of rolled out pastry to check size) ... I like to get it to about 5 to 6mm thickness

Using your rolling pin, gently lift the pastry and place onto tart tin

Lift the edge of the pastry and gently place the base into the corners using your fingers to lightly press the pastry into the fluted edges of your tin

Trim the top of the pastry (I lightly press my fingers onto the pastry sitting on the edges to do this), place tin onto a baking tray and refrigerate for 30 minutes

Preheat oven to 160 degrees fan forced, and place rack into middle of oven

Line pastry with baking paper and baking beads (do not prick base for this tart), place tray into oven and bake tart shell for 25 minutes, or until the top edges are golden (it takes 30 minutes in my oven)

Remove baking paper and beads (the base will look damp with butter but don’t be concerned as that will allow it to colour nicely) and continue baking for a further 15 to 20 minutes until the base is golden

NB: Ensure the base is golden before removing (It takes an extra 20 minutes in my oven), as once the filling is in the tart it will bake at a low temperature for only 35 minutes so the crust will not cook too much more, but you want it to be relatively crisp when the tart is finished, and this pre-baking helps with that

Cool pastry completely before continuing with the filling … this will take around 45 to 60 minutes

When cool, preheat oven to 160 degrees fan forced, then commence with the filling

Place zest and sugar into TM bowl and mix 10 seconds / speed 10

Scrape around bowl, add eggs and mix 10 seconds / speed 4 to combine (this will ensure the eggs are properly corporated into the sugar before you add the cream and lemon juice)

Add the lemon juice and cream and blend 10 seconds / reverse / speed 2.5 (mixing at a low speed on reverse will help to minimise froth),

Scrape into the bowl reaching to the bottom to ensure you are catching all the ingredients, and mix again for 10 seconds / reverse / speed 2.5

Pour lemon mixture through a fine sieve into a jug to catch any “bits” from the lemon zest and eggs giving you a lovely fine texture ... if there are any bubbles on top of the filling push them against the edge of the jug to disperse

Take baking tray with the tart pastry case to a bench near the oven (the closer you are to the oven, the easier it is to get the filled tart case into the oven without spilling the filling)

Slowly pour filling into the case over the back of a spoon sitting just above the pastry (again this helps to minimise bubbles) and place gently into the oven

Bake for 35 minutes, or until filling is just set (you want a very slight wobble in the middle but do not want the top to colour … it takes 40 minutes in my oven)

Remove and allow to cool completely before serving

If desired, dust with icing sugar before serving