Lemon Tart

Ingredients:
For the shortcrust pastry:

200 g flour

100 g cold butter, diced

80 g icing sugar

1 egg

1 pinch of salt

For the lemon curd:

150 ml lemon juice (about 3 lemons)

Zest of 2 unwaxed lemons

150 g sugar

3 whole eggs + 1 yolk

100 g unsalted butter

Preparation:

1. Prepare the shortcrust pastry:

In a bowl, rub together the flour, icing sugar, salt, and butter with your fingertips.

Add the egg and mix quickly to form a smooth dough.

Shape into a ball, cover with plastic wrap, and let rest for 30 minutes in the refrigerator.

Preheat the oven to 180°C (fan-assisted).

Roll out the pastry, line a buttered 24 cm tart pan, and prick with a fork.

Bake blind for 20 minutes with parchment paper and baking beads, then 5 minutes without.

2. Prepare the lemon cream:

In a saucepan, whisk together the eggs, yolk, sugar, lemon zest, and juice.

Cook over low heat, stirring constantly, until the cream thickens (without boiling).

Off the heat, stir in the butter, cut into pieces, and mix well.

Pour over the pre-baked tart shell. Smooth.

3. Final baking:

Bake for 5 to 8 minutes at 160°C (320°F) just to set the cream (optional if you prefer without baking).

Let cool completely at room temperature, then refrigerate for at least 1 hour before serving.

Chef’s Tip:

For even more elegance, add a thin layer of Italian meringue on top and brown it with a blowtorch.