Make the Pastry: In a food processor, pulse the flour, icing sugar, and a pinch of salt. Add the cold, cubed butter and pulse until the mixture resembles breadcrumbs. Add the beaten egg and cold water, and pulse again until the dough just comes together. Tip onto a lightly floured surface, gently form into a disc, wrap in cling film, and chill in the fridge for at least 30 minutes.

Roll and Line the Tin: Preheat your oven to 180°C (160°C fan). On a floured surface, roll the chilled dough out to about the thickness of a £1 coin. Carefully use it to line a 23cm loose-bottomed tart tin. Trim the excess pastry. Prick the base with a fork and chill for another 30 minutes. What works best for me is this second chill – it really helps prevent the pastry from shrinking during baking.

Blind Bake the Pastry Case: Line the chilled pastry case with baking parchment and fill with baking beans or uncooked rice. Bake for 15 minutes. Carefully remove the paper and beans, then return the tart case to the oven for another 10-15 minutes, or until it's pale golden and cooked through. Set aside to cool completely.

Prepare the Lemon Curd: While the pastry cools, make the curd. In a heatproof bowl set over a saucepan of gently simmering water (a bain-marie), whisk together the eggs, egg yolks, and caster sugar until pale and slightly thickened. Make sure the bottom of the bowl doesn’t touch the water.

Cook the Curd: Gradually whisk in the lemon juice and zest. Continue to whisk constantly over the gentle heat for about 10-12 minutes. The curd will thicken enough to coat the back of a spoon. I learned that patience is key here; if the heat is too high, the eggs can scramble. For more about the science of fruit curd, you can find great information online.

Finish the Curd: Remove the bowl from the heat and gradually whisk in the cubed butter until it has melted and the curd is smooth and glossy. For an extra-silky texture, you can pass the curd through a fine-mesh sieve.

Fill and Bake Again: Pour the warm lemon curd into the cooled pastry case. Bake for a final 5-7 minutes, just until the filling is set around the edges but still has a slight wobble in the centre. Let it cool completely at room temperature, then chill in the fridge for at least 2 hours to set fully.

Make the Blueberry Topping: Just before serving, place the blueberries, sugar, and water in a small saucepan. Heat gently for 3-5 minutes, stirring occasionally, until the berries just begin to soften and release their juices. Don't let them turn to mush. Let the mixture cool slightly.

Assemble and Serve: Spoon the cooled blueberry mixture over the chilled lemon tart. Serve in slices, perhaps after a delicious main course like my Savory Beef And Broccoli Stir Fry Recipe.