In a food processor, combine flour, sugar, and salt.

Add cold cubed butter and pulse until the mixture resembles coarse crumbs.

Gradually add the ice water and pulse until the dough just comes together.

Shape into a ball, wrap in cling film, and chill for 30 minutes.

Roll the dough out on a lightly floured surface into a rustic, uneven circle. Set aside.

In a heatproof bowl set over simmering water, whisk together lemon zest, juice, sugar, butter, eggs, and a pinch of salt.

Continue whisking for 10–12 minutes until the mixture thickens enough to coat the back of a spoon.

Remove from heat and let cool to room temperature. (Tip: This can be made up to 3 days in advance and stored in the fridge.)

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Spread the lemon curd evenly over the rolled-out pastry, leaving a border around the edges.

Fold the edges of the dough up and over the filling, pressing gently to seal.

Bake for 40–45 minutes, until the pastry is golden and crisp.

Let cool slightly before serving. Dust with powdered sugar and add fresh lemon slices for a pretty finish.