I made this last night as a trial run for making it at the weekend when we have visitors and it is absolutely scrummy so thought I would share.

 Ingredients
For the pastry
225g/8oz flour, plus extra for dusting
pinch of salt
1 lemon, zest only
150g/5½oz butter
75g/3oz caster sugar
1 free-range egg yolk
1 free-range egg
For the custard filling
9 free-range egg yolks
75g/3oz caster sugar
500ml/17fl oz whipping cream
freshly grated nutmeg

1. For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs. Add the sugar, then beat together the egg yolk and whole egg and slowly add these, mixing until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours.
2. Turn the oven to 170C/325F/Gas 3.
3. Roll out the pastry on a lightly floured surface to 2mm/one eighth-in thickness. Use to line an 18cm/7in flan ring placed on a baking sheet. Line with greaseproof paper and fill with baking beans (if you don’t have baking beans use pasta, it works just as well – you also don’t need to completely fill the tin, just a layer on the bottom – if you fill it too much the pastry on the bottom wont cook), then bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the paper and beans, and allow to cool.
4. Turn the oven down to 130C/250F/Gas1.
5. For the filling, whisk together the yolks and sugar. Add the cream and mix well. Pass the mixture through a fine sieve into a saucepan and heat to blood temperature.
6. Fill the pastry case with the custard, until 5mm/¼in from the top. Carefully place in the middle of the oven and bake for 30-40 minutes or until the custard appears set but not too firm. Remove from the oven and cover the surface liberally with grated nutmeg. Allow to cool to room temperature serve immediately or place in fridge if you prefer it cooler (it will also set slightly more if you refrigerate it).