Tarte au citron

Name: Tarte au citron
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 8 servings
Ingredients: 175 g Plain flour; 100 g Butter, cold, cubed; 40 g Icing sugar; 1 Eggs, yolk only; 4 Lemons, zest of 2, juice of all 4 (about 150ml); 5 Eggs; 150 g Caster sugar; 150 ml Double cream; 10 g Icing sugar, for dusting

The French bakery classic: a thin, crisp sweet pastry case filled with a silky, sharp lemon custard. Make it the day before and serve in slim slices.

Ingredients

175 g Plain flour
100 g Butter, cold, cubed
40 g Icing sugar
1 Eggs, yolk only
4 Lemons, zest of 2, juice of all 4 (about 150ml)
5 Eggs
150 g Caster sugar
150 ml Double cream
10 g Icing sugar, for dusting

Method

Rub the butter into the flour and icing sugar, then mix in the egg yolk and 1–2 tbsp cold water. Wrap and chill.
Heat the oven to 190°C (170°C fan). Line a 23cm loose-bottomed tart tin, prick, chill for 10 minutes, then bake with paper and baking beans for 15 minutes and without for 5 more, until golden.
Whisk the eggs and sugar together without making them frothy, then whisk in the lemon zest and juice, and finally the cream. Skim off any foam.
Turn the oven down to 140°C (120°C fan). Put the tart case on a tray in the oven and pour in the filling right to the top. Bake until set with just a slight wobble in the very middle.
Cool in the tin, then chill for at least 2 hours. Dust with icing sugar before serving.