Tarte au Citron

Method

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1. Rub the butter into the flour, icing sugar and salt to fine crumbs, then bring together with the yolk and water. Wrap and chill 60 minutes.

   Mark done

2. Roll thin and line a 24 cm tart tin, leaving the excess hanging over the edge. Chill 30 minutes.

   Mark done

3. Blind bake at 180°C / 350°F with beans for 20 minutes, remove the beans and bake 10 minutes more until sandy and pale gold.

   Mark done Start 20 min timer

4. Brush the inside with beaten egg and return to the oven for 2 minutes to varnish it. Trim the overhang with a knife.

   Mark done Start 2 min timer

5. Whisk the eggs, sugar, lemon juice and zest in a bowl over simmering water for 10 minutes, until thickened to a custard.

   Mark done Start 10 min timer

6. Take off the heat and whisk in the butter a few pieces at a time until glossy. Strain into the case.

   Mark done

7. Bake at 150°C / 300°F for 20 minutes, until set at the edges and still wobbling in the middle. Cool completely, then dust with icing sugar.

   Mark done Start 20 min timer

Chef’s Tips

• Seal the case with egg wash. It is what keeps the base crisp.
• Pull it while the middle wobbles. It sets as it cools.
• Trim the overhang after baking, not before.

Pairing Suggestions

• Crème fraîche
• Espresso
• Fresh raspberries

Storage & Reheating

Refrigerated for 3 days. Do not freeze — the filling weeps.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.