Tarte Au Citron

Ingredients

Pastry
  • 7oz-200g plain flour (sifted)
  • 3.5oz-100g unsalted butter/lard (cold & cubed)
  • 1 egg yolk (free-range)
  • 1oz-30g caster sugar
  • Zest of 1 lemon
  • 1 teaspoon almond essence
  • 4 tablespoons water
Filling
  • 5 medium eggs (free-range)
  • Zest of 4 lemons
  • 8.4oz-240g caster sugar
  • 1.7oz-50g unsalted butter
  • Juice of 5 lemons
  • 5fl oz-150ml double cream

Method

  1. Start by making the pastry. Place the butter and flour in a large mixing bowl and rub together with cold fingers until it resembles fine breadcrumbs. Really take your time to do this thoroughly
  2. Next, add the caster sugar. Mix well. Follow with the water, lemon zest, almond essence and the egg yolk. Combine again until smooth and roll into a smooth ball. Wrap in cling-film and chill in the fridge for at least one hour
  3. Grease a 23cm/9" flan/tart tin and set to one side. Next, flour a surface and roll out the pastry (don't worry if it keeps breaking apart, just roll it out so it is about £1 coin thick) and place it into the tart tin. Fill out the whole tin and prick the base with a fork several times to stop the pastry from rising, squish the pastry neatly into the sides of the tart tin, leaving some overhang. Pop back into the fridge covered in cling-film for another hour
  4. When you are ready to proceed, pre-heat oven with an oven tray inside to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Remove the pastry case from the fridge and line with baking paper. Add baking beads/rice and place on top of the pre-heated oven tray and blind bake for 15 minutes.
  5. Remove the pastry from the oven (keep oven on and place the baking tray back inside to keep heated) and remove the baking beads and baking paper. Cut off the pastry overhang from around the sides to give neat edges. Set to one side and reduce the oven temperature to 338˚f/170˚c regular oven or 302˚f /150˚c fan assisted
  6. In a large mixing bowl, beat the eggs together until they are light and fluffy. Add the rest of the filling ingredients and combine again. Pour the mixture into the pastry case and place on top of the heated oven tray. Pop back into the oven for 35 minutes until it has set but still has a little wobble in the middle. Remove from the oven and allow to cool in the tin for 15 minutes before removing and allowing to cool completely
  7. Serve when completely cooled with cream or ice-cream

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