On a lightly floured surface, roll the dough out into a 12-inch circle, then gently place into a 23cm/9-inch fluted tart tin with a loose base. Press lightly into the tin, making sure not to stretch the dough.

Roll the pin over the top of the tin to trim off the excess dough. Prick the base all over with a fork, then place in the freezer for 30 minutes.

Preheat the oven to 190C/375F/Gas 5.

Line the chilled pastry crust loosely with parchment paper, and fill almost to the top with uncooked rice. Place the tin on a baking tray and bake for 20 minutes, then remove the paper and rice.

Brush the base and sides of the crust with beaten egg, bake for a further 5 minutes, then remove from the oven. Allow to cool on a wire rack whilst preparing the filling.

Turn the oven temperature down to 180C/350F/Gas 4.

Whisk together the condensed milk and egg yolks. Add the lemon juice and mix until combined.

Pour the filling into the crust, and bake for 35 - 40 minutes or until no longer jiggly in the middle - just set.

Allow to cool completely at room temperature, then refrigerate for at least 1 hour before serving.