Line the tart flan, or tin, with the shortcrust pastry and chill in the fridge for 20 mins.
Whisk the eggs, egg yolks and sugar together. Then whisk in the cream, lemon juice and zest.
Blind bake the pastry for 10 mins (to do this, line the pastry shell with greaseproof paper, then use either baking beads or dried rice on top). Once done, remove the paper and weights and cook for a furthur 3 - 5 mins. Remove from the oven and reduce the heat to 150 degrees C.
Place the flan on a baking tray, then carefully pour the lemon filling onto the pastry. Bake for 35 - 40 mins, or until the filling has set.
Leave to cool before serving. Dust lightly with icing sugar if you wish.