Brush with egg wash or water. Brush the top of pastry with egg wash and prick the surface with a fork at 1” (2cm) intervals. Whip the cream with the sieved icing sugar and spoon into a piping bag. Mix all the ingredients for the filling together (except the egg wash) in a bowl until smooth. Add the caster sugar, lemon zest and juice and then add the whisked eggs.

Source: Irish Examiner January 04, 2019 19:52 UTC