The Best Lemon Tart Recipe - So Lemony, So Creamy and So Dang Good

I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion
Lemon tart 24 cm 9.5 inch diameter loose bottomed tart case
The pastry
Plain or all purpose flour 230g - 8oz
Cold unsalted butter 150g - 5.3oz
Icing or powdered sugar 30g - 1oz
Egg 1
Cold water to bind
The filling
Medium eggs 6
Double cream 200ml - 0.8 cups - 6.7 fl oz
Caster sugar 220g - 7.5oz
Lemons 5
lemon tart a luxurious lemon cream filled pastry, the history of lemon tart is not well known, my little research suggests that the origin would be the south of France in the 18th or 19th century when lemons were first grown.
Some suggest that it could be inspired by the Florida classic key lime pie, who knows? Either way this lemon tart recipe uses a blind baked sweet pastry case, with the lemon cream filling baked slowly in the pastry case which differs from a lemon curd tart, where the lemon curd is cooked separately and poured into the pastry case.