Firstly get all the ingredients together. The order if making will be firstly the pastry and then the egg custard.

For the pastry put the flour, icing sugar, butter and egg yolk in a blender. Then, on a pulse setting, mix until a pastry ball is formed. Do not over mix.

Now, roll the pastry out so it will fit a 20-25 cm fluted pie tin. Press the pastry into the flutes and dock with a fork.

Now cover the base with kitchen foil and weigh down with baking beads or pulses ready for blind baking.

Bake for 15 minutes in a pre-heated oven at 200C / 180C Fan. The remove the foil and weight and bake for a further 5-10 minutes until golden brown.

For the filling take the cream, milk and lemon zest and add to a small saucepan. Next, add a drop of vanilla essence and a pinch of nutmeg. Bring to the boil and set aside. 

Now, beat the egg yolks and sugar until they turn a pale orange color.

Next, pour the milk and cream mixture slowly into the egg and sugar mix whisking throughout.

Now sieve this mixture to remove the lemon zest and remove any froth from the top.

Finally, pour the mixture into the pastry case and sprinkle some nutmeg over the top. Bake in a pre-heated oven at 140C / 120C Fan for 40 minutes or until the egg custard has set.

Remove from the oven and let cool.

And there you are. A wonderful family sized egg custard tart! Yum!!