This is Paul Barlow-Heal’s favourite tart as its smooth, tangy lemony custard nestling in glorious sweet pastry makes a perfect summer dish when served at room temperature.

YOU WILL NEED 9 whole eggs 330g caster sugar 5 large lemons (zested and juiced) 375 mls double cream 250g plain flour 90g icing sugar 125g unsalted butter softened 2 egg yolks plus one egg for egg wash.

METHOD Make the lemon filling by gently whisking the eggs and sugar together to combine without over-working them.

Add the lemon zest and juice and gently whisk in.

Finally stir in the double cream, cover and leave in the fridge for 24 hours.

Make sweet pastry by working the flour, sugar and butter together until the mix resembles bread crumbs, then add the egg yolks to bind together and work into a soft dough.

Line a 10in round loose-bottom tart case with the pastry and bake blind in moderate oven.

When the case has baked evenly, brush with egg wash to seal the base, and return to the oven for just a minute to cook egg, then remove and leave to cool.

Strain the lemon mix to remove lemon zest, then carefully pour into the case and cook gently in the middle of the oven at 140C/275F or gas mark 3 to cook for approximately 20-25 minutes or until the centre has a slight wobble. Serve at room temperature.