Knead it by hand until it comes together and doesn't stick neither to bowl nor to hand.

Take it out to a lightly floured surface to roll a disk size of the baking tray out of it.

Place the disk into the baking tray. Press down gently on the bottom and sides.

Poke some holes in the dough with a fork.

Place a baking paper and some kind of weight on top to prevent the dough elevating from the tray.

Put it in the preheated oven to bake about 10 -15 minutes until the crust sets. Baking balls can be left there during the whole time but other weights should be taken off about halfway through the pre-baking otherwise the dough doesn't set properly.

Once golden brown spots starts to appear the crust is more than good to go.

Squeeze the lemon and grate one of the lemon skin for zest. Stir in the lemon juice and the zest.

Pour the filling into the crust. Placing a crust protector on may be a good idea depending on our oven and the state of our pre-baked crust. In case of emergency make one from tin foil like we did with quiche at the Savory Baking Recipes

Sprinkle some lemon zest on top then place the tray to bake in the oven for another half an hour. In case we have forgotten the zest worry not, it can be added anytime.

When it's baked, take it out to cool down. Slice and serve it chilled.