Lemons are a very common fruit used in the peninsula of Sorrento. They have been used since the 1800's when lemonade made from this marvelous fruit was sold from little carts found on street corners. Lia choses this tart because she loves lemons, and particularly these lemons from the Sorrento coast with that unique taste they have, it’s a very popular product. She worked in the United Nations, at FAO, and she ate lots of different types of cuisine. She really liked mango and sticky rice from Thailand, also papaya, lychees, but lemons are the best typical Italian fruit.
For the shortcrust pastry: Sieve the flour and the sugar onto a flat service and form a well, pour the 3 egg yolks into the well and work into a homogeneous stiff dough. Once the dough is ready, form a ball, wrap in cling film and let it rest in the refrigerator for about 30 minutes.Take the dough out of the fridge and roll out on a floured surface into an even disc shape to a thickness of 1cm. Place the dough into a greased and floured baking dish, removing the dough hanging over the edge of the dish.
For the lemon cream: In a mixing bowl whisk the 4 egg yolks, the sugar, the pouring cream and the juice of two lemons for a few minutes, pour over into the baking dish and garnish with small strips of half the lemon rind. Bake in a preheated oven at 170°C for 35 minutes. Just before the end of the cooking time, take out the tart, sprinkle with the remaining lemon rind and continue to cook for another 5 minutes.