Steps
- Rub 140g of chilled cubed butter into 250g of all-purpose flour, the grated zest of 1 lemon, and a pinch of salt. Add half of 200g of golden superfine sugar, 1 beaten egg, and 1 tablespoon of whole milk; bring together.
- Roll on a floured surface and line a deep 8in / 20cm tart pan, leaving a ¾in / 2cm overhang. Chill for 30 minutes; preheat the oven to 350°F / 180°C.
- Line the shell with parchment and baking weights. Bake for 20 minutes, remove weights and parchment, and bake for 20 minutes more, until crisp. Reduce to 275°F / 140°C.
- Bring 250ml of heavy cream, 250ml of milk, 1 split vanilla pod, 1 strip of lemon zest, and a grating of nutmeg to a boil in a saucepan.
- Beat 8 egg yolks with the remaining sugar until pale. Gradually whisk in the hot dairy; strain into a measuring pitcher, let settle briefly, and skim away the foam.
- Pour into the shell and grate nutmeg over the top. Bake for 40 minutes, until just set with a slight central wobble. Trim the pastry edges and cool completely.