Mix lemon zest, juice, sugar and butter in a saucepan. Put on the stove until butter is melted. Slightly, make sure it doesn’t boil as the eggs will curdle. Whisk the eggs and add to the saucepan. Stir over a medium heat until it thickens. Whisking and stirring, pour into a prepared tart shell.

Pre heat the grill and place the tart with custard under the grill until black dots appear. Remove and cool down.
(Placing the tart under the grill will set the custard)

Pastry
Place the flour, icing sugar and butter in a food processor and mix until it resembles fine breadcrumbs. Add the yolks and pulse for 10 seconds. Pour into a bowl and bind it together by hand. Leave it to rest in the fridge for one hour. Roll out the pastry and press into a tort shell. Leave to rest again for another half hour. Blind bake at 150 o C until golden in colour. Remove baking beans and return to the oven for an extra 5 min. Seal with an egg wash.

Wine paring: Marsala Superirore