Place the flour, butter and icing sugar in the bowl of a food processor and process until mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and combine. Add a little iced water (around 2 ml) and mix until the dough just comes together. Turn dough out onto a lightly floured surface and gently bring together to form a ball. Flatten into a disk, wrap in plastic wrap and refrigerate for 1 hour. Preheat oven to 180ºC.
Roll the pastry out between two sheets of non-stick baking paper to 3mm thick. Line one 11cm x 34cm lightly greased loose-bottomed tart tin with the pastry, trim the edges and prick the base with a fork. Refrigerate for 30 minutes.
Line this pastry case with non-stick baking paper and fill with baking weights. Bake for 15 minutes, remove the paper and weights and bake for a further 10 minutes or until the pastry is light golden. Reduce temperature to 140ºC.
To make the lemon filling, place the cream, eggs, sugar and lemon juice in a bowl and whisk to combine. Strain through a sieve and pour into the tart shell. Bake for 30–35 minutes or until just set. Allow to cool and refrigerate until completely set. Dust with icing sugar to serve. Serves 6-8
Recipe by Cape Town-based caterers, Entrée Catering.