Method

• 1.
  Place butter and sugar in the bowl of a stand mixer with the paddle attachment and beat, occasionally scraping down side of bowl, for 5-6 minutes until light and fluffy. Add flour, a pinch of salt flakes and egg. Beat until a smooth dough. Turn onto a flat surface and press into a disc. Cover and chill for at least 45 minutes.
• 2.
  Preheat oven to 175°C. Grease the base of a 3cm deep, 23cm round loose-based fluted tart pan.
• 3.
  Roll out pastry on a well-floured surface until 3mm-thick and large enough to line prepared pan. Place pastry in pan, pressing it into the edges. Line with baking paper and fill with baking weights. Place on a baking tray. Bake for 15-16 minutes. Remove weights and paper, and bake for a further 10-12 minutes until golden and dry to the touch.
• 4.
  Meanwhile, for the filling, whisk whole egg, egg yolks and sugar in a heatproof bowl until combined. Stir in lemon juice, then cream. Place bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Using a spatula, stir gently for 5-6 minutes until the filling reaches 60°C, and sugar has dissolved. Strain into a jug.
• 5.
  Reduce oven temperature to 150°C. Pour filling into pastry case, removing any foam. Bake for 30-32 minutes until the tart has a slight wobble in the centre. Set aside to cool at room temperature for 10 minutes, then transfer to the fridge to cool completely.
• 6.
  For the lemon cream, place cream and sugar in the bowl of a stand mixer with the whisk attachment and beat to soft peaks. Fold in preserved lemon until just combined. Spoon cream over lemon tart and scatter with extra preserved lemon.