Pastry;
Place sugar and vanilla bean into TM bowl and mill 10 sec/speed 10.
Add remaining ingredients except water and blend 6 sec/speed 6. Scrape down sides of bowl and add water.
Blend a further 6-8 sec/speed 6 until dough forms.
Push into pie plate and place in freezer for 20 minutes before filling and proceeding with recipe.
Filling;
Preheat oven to 160°C.
Place sugar and lemon zest into TM bowl and mill 10 sec/speed 10.
Add remaining ingredients and beat 1 min/speed 10. Scrape down sides of bowl and repeat if necessary. If it has split or curdled, just persist with blending until it is smooth.
Pour mixture into pastry shell.
Bake for 45 minutes, or until set in centre. (It should still wobble like certain parts of your anatomy!)
Leave to cool in the oven.
Serve dusted with icing sugar and with either a Lemon Dessert Syrup or a Raspberry Coulis and of course, HEAPS of whipped cream! (or ice cream….and that really is going over the top!)