Zest 1 lemon. Place the zest in a saucepan with the cream and milk and simmer gently for 5 minutes.
Juice all the lemons including the zested one and strain.
With an electric mixer beat the sugar with the eggs until the mixture turns lemony yellow, add flour and beat some more to incorporate smoothly. Mix in the mlk-cream and lemon juice and pour into pie shell.
Bake for 25 to 35 minutes until puffed and set.
To decorate if you wish you can cut several long pieces of zest. Cut into fine strips. Cook 3 tbls sugar with strips for 10 minutes.