Tarte au Citron

Makes 15cm/6inch tart

Ingredients

• For the Pâte Sucrée;

  • 25 gr unsalted butter, room temp

  • 25 gr powdered sugar

  • 1/2 large egg

  • Pinch of salt

  • 90 gr ap flour

• For the lemon cream;

  • 100 ml fresh lemon juice

  • Zest of a lemon

  • 2 large eggs

  • 90 gr sugar

  • 1 gelatin sheet

  • 30 gr butter, room temp

• To decorate;

  • Lime zest

Instructions

1. For pâte sucrée, beat butter and powdered sugar with a spatula for one minute. Add the egg and mix to combine. Shift salt and flour, combine until a dough forms. Cover with cling film and chill in the fridge for 1-2 hours.

2. Preheat the oven to 160°C/325°F.

3. Butter the inside of a perforated tart ring. On a clean and generously floured surface, roll the dough into a .3 cm thick circle. Line the tart ring with the dough and prick the bottom with a fork. Trim the excess dough. Bake for 15-17 minutes. Leave it to completely cool.

4. For the lemon cream, soak the gelatin sheet in a small bowl with cold water. Set aside. Create a bain-marie by simmering water in a small-sized pan with a large bowl on top. Make sure water doesn’t touch the bowl. Add lemon juice, lemon zest, eggs, and sugar. Whisk continuously until the mixture hits 60°C/140°F. Remove the bowl from heat. Squeeze the water out of the gelatin sheet and add to the mixture. Whisk to dissolve. Add butter and mix to combine. Blend with an immersion blender until the mixture is completely smooth.

5. To assemble, trim the edges of the pastry with a microplane. Fill the tart with cream to the rim. Set in the fridge for 6 hours. Decorate with lemon zest. Enjoy!