Delia's tart lemon tart

Here is the recipe for the lemon tart, based on Delia's with a few tweaks.  Very reliable and a crowd pleaser.  I reckon on it serving 10-12 portions (although have seen it disappear in a single sitting with 5 adults)

Pastry
Ingredients : 

• 200 gr [7oz] plain flour
• 100 gr [3.5 oz] unsalted butter
• 80 gr [3 oz] sugar 
• 1 big egg 
• 2 pinches salt (never forget the salt, it is more important than it looks).

Method : 

1. In an electric mixer, put the flour, the sugar and the salt ; 
2. Turn the electric mixer on (with the blade accessory) and add the butter cut in small cubes while mixing for 15 seconds ; 
3. Still mixing, add the egg and wait until the paste forms a ball, then stop mixing right away (may take a little while)
1. If it does not form a ball, add a Tb spoon water
2. if it is too sticky, add a bit flour... 
4. Leave for at least 1 hour on a plate with flour in pref. in fridge.
5. To cook the pastry base, pre-heat the oven to gas mark 6, 400°F (200°C) and place a solid baking sheet inside to preheat as well.
6. Roll out the pastry as thinly as possible and carefully line the quiche tin, pressing the pastry around the base and sides so that it comes about ¼ inch (5 mm) above the edge of the tin. 
7. Then prick the base with a fork (optional - brush with beaten egg white or milk) 
8. Bake on the baking sheet on the middle shelf for 10-15 minutes, then, as you remove it, turn the temperature down to gas mark 4, 350°F (180°C)

Filling:

• 6-8 lemons
• 6 large eggs
• 6 oz (175 g) caster sugar
• 7 fl oz (200 ml) whipping cream
• To Serve:
• a little icing sugar

1. Grate the zest from 6 of the lemons, and squeeze enough juice to give 10 fl oz (275 ml). 
2. Break the eggs into a bowl, add the sugar and whisk to combine, but don't overdo it or the eggs will thicken. 
3. Add the lemon juice and zest followed by the cream, and whisk lightly. 
4. Pour it all into a 2 pint (1.2 litre) jug.
5. The easiest way to fill the tart is to place the pastry case on the baking sheet in the oven, and then pour the filling straight into the pastry (this avoids having to carry the tart to the oven and spilling it). 
6. Bake for 35-40 minutes or until the tart is set and feels springy in the centre. Let it cool for about half an hour if you want to serve it warm. It's also extremely good served chilled. 
7. Either way, dust it with icing sugar just before serving and serve with well-chilled crème fraîche.