Pastry:
1 1/2 cups flour
1/2 cup Chelsea Icing Sugar
125g butter, chilled and cubed
finely grated rind 2 lemons
1 egg yolk
1 tablespoon iced water

Filling:
5 eggs
1/2 cup Chelsea Caster Sugar
3/4 cup cream
1/2 cup lemon juice (about 2 lemons)

To prepare the pastry, place the flour and icing sugar in a food processor and mix for a few seconds. 
Add the butter in small cubes and process until the mixture resembles breadcrumbs. 
Add the rind, egg yolk and iced water and process for a few seconds.  Tip the mixture onto a sheet of plastic film and gather into a ball.  Refrigerate for 20 minutes.
Roll out the pastry to about 5-7mm thickness and line a 23-25 cm flan dish.  Lightly press a sheet of buttered foil onto the pastry.  Preheat the oven to 200C.  Bake the flan for 10 minutes. Carefully remove the foil and continue booking for another 5 minutes, until golden.
To make the filling, beat the eggs and sugar in a bowl until frothy and the sugar begins to dissolve.  Beat in the cream, until just mixed. Add the lemon juice.  Pour into the cooked pastry shell and bake at 180C for 20-25 minutes or until the filling is set.  Cool then refrigerate.