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Mix flour, melted butter and icing sugar in a bowl until you get soft dough.
Press this soft dough into the base of your cake tin and up the sides. Pierce the dough several times with a fork.
Bake it blind for 20 minutes at 375°F/190°C. Take it out & let it cool down. Reduce oven temperature to 300°F/150°C.
In a bowl, whisk caster sugar, egg, cream and lemon juice. Carefully pour into the cooled pastry case.
Return to the oven and bake for a further 35–40 minutes or until the filling is set.
Take it out and let cool down completely before removing it from the tin.
Dust with icing sugar and serve.