Preheat oven to 180 °C.
Mix butter and sugar until smooth and creamy, the add egg and mix in. Sift together the flour and salt and add to butter to form pastry.
Knead on a floured board until smooth, then press the pastry over the bottom and up the sides of a greased 20 cm loose-bottomed tin.
Place onto a baking sheet and refrigerate for 20 minutes. Remove the tart case, prick the base with a fork, line with foil and fill with rice or beans.
Bake for 15 minutes, remove the foil and bake for a further five minutes. Remove and set aside to cool. Turn the oven down to 140 °C.
While the pastry cools, beat sugar, yolks and rind until pale and creamy, and add the cream and lemon juice.
The mixture may curdle, so mix well. Pour into the tart case and bake for 30 minutes.
Turn off the oven, and allow the tart to cool in it with the door open. Sprinkle with icing sugar and a twist of lemon.
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