Fixings 

For the baked good

50g margarine, cut in pieces

140g plain flour

1 tbsp icing sugar

1 tbsp additional virgin rapeseed oil

1 medium egg yolk

For the filling

3 medium eggs, in addition to 2 medium egg whites

140g icing sugar, in addition to additional for tidying

2 tbsp finely ground lemon pizzazz (around 4 lemons)

125ml lemon juice (from 4-5 lemons)

200ml tub half-fat crème fraîche

Technique 

1.Rub the margarine into the flour until the blend looks like fine breadcrumbs. Mix in the icing sugar, then make a well and utilize a round-bladed blade to blend in the oil, egg yolk and 1½-2 tbsp cool water until batter meets up. Without overhandling, accumulate into a ball. On a softly floured surface, take off so it fits a 23 x 2cm free base flan tin. Guide the baked good into the tin, then trim the edges by moving the moving pin ludicrous. Press the baked good into the flutes so it sits somewhat glad for the edge (this additional stature aides in the event of any shrinkage). Gently prick the baked good base with a fork, then chill for around 10 mins. Heat the broiler to 190C/170C fan/gas 5.

2.Meanwhile, make the filling. Beat the eggs and egg whites together with a wooden spoon until all around blended. Filter the icing sugar into a dish, then bit by bit beat in the eggs. On the off chance that the blend is at all knotty, essentially beat with a wire whisk. Blend in the lemon get-up-and-go and the juice. Leave to stand so the lemon flavor can create.

3.Sit the chilled baked good case on a heating sheet. Line with heating material and preparing beans and heat blind for 20 mins until well set. Deliberately lift out the beans and paper, then heat the baked good case for another 3-5 mins until the base is cooked and pale brilliant.

4.Strain the lemon blend through a sifter. Beat the crème fraîche in a medium dish until smooth, then gradually mix in the lemon blend until all around mixed. Exchange to a container, then painstakingly empty 66% into the warm baked good case. Place in the stove with the broiler retire half out, pour in whatever is left of the filling, then deliberately slide the rack back in. Decrease the warmth to 150C/130C fan/gas 2. Heat for 25-30 mins until scarcely set with a slight wobble in the center. Cool for around 1 hr, then present with a light cleaning of icing sugar. Best eaten tha same day.