Preheat oven to 190oC/375oF/Gas
5. Roll out the pastry and use to line a 23cm flan tin. Prick the base,
line with foil and fill with baking beans. Bake for 15 minutes, or until
the edges are dry. Remove the foil and beans, and bake for a further 5-7
minutes, until golden.
Beat together the lemon rind, juice
and sugar, then gradually add the double cream and beat until well
blended. Beat in the eggs, one at a time, then beat in the egg yolks.
Pour the filling into the baked pastry
case. Bake for about 15-20 minutes, until the filling is set. If the
pastry begins to brown too much, cover the edges with foil. Leave to
cool. Dust with icing sugar before serving.