Instructions: In a food processor, "pulse" the flour once or twice to aerate it. Add the icing sugar and lemon rind and "pulse" again. Add the chilled butter through the feed tube, while the machine is running. The mixture should resemble fine breadcrumbs. Add the egg through the feed tube, and just enough of the water to help the dough achieve the "ball" stage.

Remove the dough from the processor, flatten a little and chill for 30 minutes. Remove from the fridge and roll carefully to fit a tart tin with a removable base. The tin should be well greased and floured. Press the pastry into the tin taking care not to stretch it then return the prepared pastry to the fridge for 30 minutes. Remove the pastry from the fridge then using a fork, make holes all over the base of the dough, then place a piece of "Glad Bake" or other cooking paper over the pastry and weight with pastry weights or rice. Bake at 210c. for 10 minutes, remove the paper and weights and bake for a further 10 minutes.

Meanwhile, whisk the eggs and sugar together until the mixture is smooth. Add the cream, marscarpone and lemon juice and continue whisking until the filling is smooth. When the pastry base has finished cooking and has cooled slightly, pour the filling into the base and bake at 150c. for 45 minutes or until the filling has slightly set. Remove from the oven and cool to room temperature.

Chill until ready to serve.

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