Classic lemon tart

Pastry

• 230 g plain flour plus extra for dusting
• 1 pinch sea salt
• 100 g butter chilled and cut into pieces, plus extra for greasing
• 50 g icing sugar
• 3 egg yolks

Filling

• 250 g white sugar
• 3 lemons zest only, no white pith
• 5 eggs room temperature
• 200 g pouring (whipping) cream
• 110 g lemon juice (approx. 3 lemons)
• icing sugar to serve (optional)