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.