In a food processor, combine the flour, lemon zest salt.

Chop the butter into smaller pieces and add the butter to the food processor.

Then add 1 tablespoon cold water at a time until the dough comes together.

Shape the dough into a ball and cover with plastic wrap.

Place in the fridge for 1 hour.

Remove the dough from the fridge and roll out the dough on a floured surface.

Place rolled dough into Dish and press in bottom and the sides, cutting off any extra pieces.

Place a piece of baking paper over the crust dough and fill the dish with baking beans (or any beans) to weigh the dough down.

Bake the crust for 20min at 180ºC or until golden brown.

Remove from oven and allow to cool

Beat eggs and egg yolks on high speed until light and fluffy.

Add the sugar, cream and lemon juice & zest and continue to whip.

Sift in the flour and continue to mix on medium speed until well incorporated.

Pour the filling gently over the baked crust.

Bake at 180ºC for 25-30min.