French lemon tart (tarte au citron)

Making the sweet shortcrust pastry – 50 minutes

Sift together the flour and salt. Pile the flour onto the work surface and make a well in the centre. Add 150 grams of butter (at room temperature). Soften by rubbing with your fingers.

Add 100 grams of icing sugar and mix well. Once the butter and flour are well combined, add the eggs and knead into a ball of pastry. Wrap the pastry in cling film and place in the fridge for at least half an hour.

Roll out the chilled pastry on a floured work surface to form a large circle. Grease a tart tin with butter and line with the pastry, cutting off any excess. Prick holes in the pastry with a fork. Place the pastry-lined tart tin in the fridge for 10 minutes. 

Preparing the lemon filling – 10 minutes

Whisk together the eggs egg yolks and the sugar. Add the cream while mixing, then add the lemon juice and lemon zest. It is not necessary to whip the cream first; the mixture does not need to become airy.

Baking the pastry case – 15 minutes

Preheat the oven to a temperature of 190 degrees Celsius. Cover the chilled pastry case with a sheet of baking parchment, then place the baking beans on top.

Bake the pastry case for 10 minutes, then remove the baking beans and baking parchment and bake for a further 3 - 5 minutes, or until the pastry is cooked through.

Finishing the French lemon tart (tarte au citron) – 40 minutes

Remove the pastry case from the oven and lower the oven temperature to 150 degrees Celsius.

Carefully pour the lemon filling into the pastry case. Bake at 150 degrees Celsius for 35 to 40 minutes, until the filling has set. Let the lemon tart cool completely after baking. Dust with some icing sugar and enjoy!