Method
1. Add egg and granulated sugar to a clean saucepan
2. Whisk briefly until combined
3. Add heavy cream and lemon
4. Mix until combined
5. Heat slowly until thick - medium heat
6. Pour into a bowl
7. Chill in fridge - approx 3 hr
8. Pre-heat oven - 175°C
9. Roll out sweet shortcrust pastry onto a clean lightly floured surface
10. Line a clean tart pan
11. Fill with pie weights
12. Bake until lightly browned - 18 min
13. Let cool - 15 min
14. Pour lemon filling into tart
15. Bake until set - 15 min, 175°C
16. Let cool