recipe and photo from here This week I am in the mood for something with lovely lemons, here is a recipe from one of my favourite food blogs written by a fellow kiwi.  Classic Lemon TartIngredients 110g cold butter, chopped1/3 cup icing sugar1 1/3 cups plain flourfinely grated zest of 1 lemon1 egg yolk plus 2 egg yolks (reserve 1 egg white and lightly whisk)1 teaspoon iced water4 eggs3/4 cup caster sugar (1 cup for extra- sweet-tooths)200mls cream250mls freshly squeezed lemon juicebaking spray METHODPut the cold butter in a food processor and add flour, icing sugar and lemon zest. Pulse to combine then add 1 egg yolk and 1 teaspoon of iced water. Pulse until the mixture forms big clumpy breadcrumbs and starts coming together. Tip out onto a clean bench and press and squash together into a round disc.  Wrap in plastic wrap and put in the fridge for half an hour. Preheat the oven to 180 ?C (350?F) and remove the pastry from the fridge. Let it sit for 5 minutes then roll out on a lightly floured surface until it is 5cm bigger than your 25cm removable base tart tin. Spray the tin very lightly with baking spray and use a paper towel to wipe off any excess. Use a fish slice (I actually use a thin metal pizza paddle) to slip it off the bench and into the tin. Press firmly into the base and sides and prick the base lightly with the tines of a fork. Pop in the freezer for 10 minutes.  Whisk eggs with remaining yolks, sugar, and cream. Do...