Chilling time:
1½ hrs

Special equipment:
food processor with blade attachment
9in (23cm) tart pan with removable bottom
baking beans

Ingredients:
1 1⁄3 cups all-purpose flour, plus extra for dusting
6 tbsp butter, chilled
¼ cup sugar
1 large egg

For the filling:
5 large eggs
¾ cup sugar
finely grated zest and juice of 4 lemons
1 cup heavy cream
confectioner’s sugar, to serve
lemon zest, to serve

Method:
1 To make the pastry, place the flour, butter, and sugar into a food processor and pulse until it resembles crumbs.

2 Add the egg and process until the pastry draws together into a ball. Roll out the pastry on a floured surface into a large circle, and use it to line the tart pan. Chill for at least 30 minutes.

3 For the filling, beat the eggs and sugar together until combined. Beat in the lemon zest and juice, then whisk in the cream. Chill in the refrigerator for 1 hour.

4 Preheat the oven to 375°F (190°C).

5 Line the pastry crust with parchment paper, fill with baking beans, and bake blind for 10 minutes. Remove the paper and beans and bake the pastry for another 5 minutes, or until the base is crisp.

6 Reduce the oven temperature to 275°F (140°C).

7 Place the tart pan on a baking sheet. Pour in the lemon filling, being careful not to allow the filling to spill over the edges. Bake for 30 minutes, or until just set.

8 Remove from the oven and cool. Serve, dusted with confectioner’s sugar and sprinkled with lemon zest.

STORE:
The tart will keep in an airtight container in the refrigerator for 2 days.

BAKER’S TIP:
When baking with lemons, try to choose unwaxed fruits, especially if a recipe calls for lemon zest. If unwaxed lemons are unavailable, scrub the fruits to remove the wax. Pick lemons that are heavy for their size, indicating that they have lots of juice.

Tarte au citron Recipe