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 23-25cm removable bottom flan dish and trim excess pastry with a sharp knife.
Place a sheet of baking paper over the pastry, lightly push into pastry and fill with baking beans or uncooked rice.
Preheat the oven to 200ºC. Bake the flan for 10 minutes. Carefully remove the baking paper and beans and continue cooking 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 180ºC for 20-25 minutes or until the filling is set. Cool then refrigerate.
Serve with whipped cream, yoghurt or French Vanilla ice-cream.