You'll need:
175 g flour
25g icing sugar
100g cold butter
5 eggs
225g castor sugar
250 ml double cream
Mix the flour with the icing sugar and butter. (Best in a food processor if you have. If you do it with the hooks it just turns crumbly and you'll have to do the rest by hand.)
Also add to the processor 1 tablespoon of water and 1 egg yolk.
Let it chill in the fridge for 5 minutes.
Roll the dough out to the size of the tin. Once you put it into the tin, you can try to work on the excess dough on the edges by rolling over the rim with a rolling pin.
Prick the base with a fork a couple of times.
Bake the lining at 200g around 15 minues.
For the filling you need to mix 5 eggs with 225g castor sugar. Now add the zest of 4 lemons and 100ml lemon juice. Add double cream.
Take out the pastry and pour the filling. (You can leave it on the ovenshelf and pour it straight on top.)
Bake for 30 minutes at 160 °C. There should still be a „wobble“ in the middle.
Leave to cool for 10 minutes and than carefully remove. Dust with icing sugar to serve (optional).
Enjoy!
Also, there is a nice way that shows how to make the tart. I simplified the recipe and used more cream... cause I like it that way!
http://www.youtube.com/watch?v=ybow5JBUeJw