Put all of the dry ingredients into a large bowl. Whisk to combine.

Add the eggs, softened butter and lemon zest to the dry ingredients.

Mix until the dough comes together.

Cover one third of the dough in plastic wrap. Cover the rest of the dough (two-thirds) in plastic wrap as well. Refrigerate for an hour.

Preheat the oven to 350 degrees.

Generously flour a large cutting board. Take the larger ball of dough out of the refrigerator. Place it on the floured cutting board. Press down the dough. Flour the top of the dough generously and roll it out to about 1/2 inch thickness. Use the rolling pin to transfer the dough to the tart pan. Alternatively you can roll the dough between two pieces of parchment paper and use the parchment paper to transfer the dough to the pan. Another option would be to just press the dough into the tart pan with your fingers.

Add a thin layer of jam to the tart shell. Be sure not to fill the tart shell to the top with jam. Leave about 1 cm of space.

Roll out the smaller portion of dough. Use a knife or a pastry wheel to cut the dough into 3/4 inch strips. Place the strips on top of the tart. Cut off the excess dough and crimp the edges with a fork. Make sure the pastry on top of the tart is just as thick as the bottom so that all of the pastry cooks evenly.

Bake for 35 minutes at 350 degrees or until golden to medium brown.