Prepare the sweet shortcrust pastry according to the instructions, knead into a ball, wrap in plastic wrap and place into the fridge for 30 minutes.
Grease a loose-bottomed tart or flan tin thoroughly and set aside (I used a long rectangular flan tin, but you can use a round one if you prefer).
Roll the pastry out between two sheets of baking paper until it is 3mm thick.
Press it down gently into the tin, use a fork to poke shallow holes into the bottom of the pastry and then place it back into the fridge for a further 30 minutes.
Preheat oven to 160 degrees celsius (fan-forced).
Place a sheet of baking paper over the top of the pastry and fill with uncooked rice or baking beads.
Cook the pastry for 10 minutes and then remove the weights.
Cook for a further 15 minutes or until the pastry is a light golden colour.
Place the eggs, caster sugar, cream and lemon juice into the TM bowl. Mix on Speed 10 for 30 seconds.
Carefully pour the mixture through a sieve to remove any lumps.
Stir through the lemon zest and pour the mixture into the tin.
Cook for 30-35 minutes or until set in the middle.
Remove and allow to cool completely (it is best to refrigerate until completely cool).
Dust with a little icing sugar to serve.