|Plain flour||10 Ounce (300 Gram)|
|Butter||7 Ounce, softened (200 Gram)|
|Egg||1 (Size 3)|
|Egg yolks||2 (Size 3)|
|Icing sugar||7 Ounce, sieved (200 Gram)|
|Lemon||1 , rind finely grated|
|Milk||9 Fluid Ounce (275 Milliliter)|
|Caster sugar||5 Ounce (150 Gram)|
|Plain flour||3 Tablespoon|
|Egg||1 , beaten (Size 5)|
|Icing sugar||1 Tablespoon (For Dusting)|
|Lemon slices||4 (For Garnish)|
Preheat the oven to Gas 4, 350°F, 180°C, 10 mins before baking.
Lightly grease and flour an 8 in/20.5 cm round, 2 in/5 cm deep, loose-bottomed cake tin.
To make pastry, sieve the flour into a bowl and make a well in the centre.
Place butter, egg and yolks, icing sugar and lemon rind into the well and, using fingertips, mix together, gradually drawing in the flour, until the dough is soft and pliable.
Form the dough into a ball, wrap and chill for 1 hr.
Meanwhile, prepare the filling.
Heat the milk until just about to boil.
Whisk together egg yolks and caster sugar until thick and pale.
Beat in the plain flour, then gradually whisk in the milk.
Pour the mixture into a large saucepan and cook over a low heat, stirring throughout, until thick (take care that you don't burn the mixture).
Stir in the rum and allow to cool, whisking occasionally.
Roll out two-thirds of the chilled pastry on a lightly floured surface to fit into the prepared cake tin.
Press into tin, so that the pastry slightly overhangs the sides.
Next, pour the cooled filling into the tin.
Roll out the remaining pastry to form a lid, then place on top.
Dampen the pastry edges and pinch together.
Chill for 30 mins.
Brush the top of the cake with the beaten egg and bake for 1 hr or until risen, golden and firm to the touch.
If the pastry browns too quickly, cover with foil to stop it burning.
Allow the cake to cool in the tin, then carefully transfer to a serving plate.
Dust with icing sugar and serve decorated with the lemon slices.