Lemon Tart, a recipe from Raymond Blanc of Manoir aux Quat'Saisons on the Worldwide Gourmet

Ingredients

• - 120 g (1/2 cup) unsalted butter at room temperature, cubed
• - 75 g (3 oz.) sifted icing sugar + extra for sprinkling
• - 3 egg yolks
• - 250 g (8 oz.) white flour
• - 2 tbsp. water
• - 5 medium organic eggs
• - 150 g (5 oz.) powdered sugar
• - 85 ml (1/3 cup) fresh lemon juice
• - 2 tbsp. finely grated lemon zest
• - 150 ml (10 tbsp.) heavy cream