French Lemon Tart

Method

1. 1
   • wheat flour 200 g
   • butter 100 g
   • powdered sugar 60 g
   • egg yolk 1
   • water 2 tbsp

   Make the pastry dough — Rub the butter into the flour and icing sugar, then bind with the egg yolk and water to a dough. Wrap and chill for 30 minutes.

2. 2

   Blind-bake the tart shell — Heat the oven to 180C. Roll out the pastry, line a tart tin, prick the base, and blind-bake for 15 minutes until pale gold. Lower the oven to 150C.

   ⏱15 min
3. 3
   • egg 4
   • white sugar 150 g
   • lemon juice 1½ dl
   • lemon zest 1 tbsp
   • heavy cream 1¼ dl

   Make the lemon filling — Whisk the eggs with the sugar, then whisk in the lemon juice, zest, and cream until smooth. Pour the filling into the warm tart shell.

4. 4
   • powdered sugar 60 g

   Bake and chill the tart — Bake for about 25 minutes until the filling is just set with a faint wobble. Cool completely, then chill before dusting with icing sugar to serve.

   ⏱25 min