Tip 10 - Tarte Au Citron

This Tarte Au Citron is lemony, zesty, refreshing and oh so delicious! 

Ingredients - Pastry

175g plain flour
100g cold butter cut into small pieces

25g icing sugar
1 free-range egg yolk
1 tbsp cold water

5 free-range eggs
125ml double cream
225g caster sugar
4 lemons zested
150ml of lemon juice
Icing sugar, for dusting



For the pastry, place the flour, butter and icing sugar into a food processor. Pulse until the mixture resembles breadcrumbs.

Next, add the egg yolk and water. Pulse again until the mixture comes together into one big clump. Knead the pastry for just two or three times to make it smooth. At this point wrapped the pastry in some Clingfilm and chilled for 15 minutes.

Meanwhile you can prepare the tin. Lay a piece of parchment paper on the work surface.

Remove the base from the tart tin and lay it on the paper. Using a pencil, draw a circle onto the paper 4cm bigger than the tin base. Dust the base of the tin with flour.

Take the pastry out of the fridge and remove the Clingfilm wrapping. Place the pastry ball in the centre of the tin base and flatten it out slightly. Roll out the pastry, still on the base, until it meets the circle mark. As you are rolling out, turn the pastry by turning the paper. Gently fold the pastry surrounding the tin base in towards the centre.

Carefully lift the tin base off the work surface, drop it into the tin, then ease the pastry into the corners and up the sides of the tin, pressing the overhang lightly over the rim. If the pastry has cracked at all, simply press it together to seal.

Press the pastry into the flutes of the tin then lightly prick the base with a fork, but not quite all the way through. Place the pastry-lined tin in the fridge for 30 minutes.

Preheat the oven to 200C. Once cooled, line the pastry case with a rough circle of parchment paper and fill with baking beads. Bake blind for 10-15 minutes, until the pastry is set, then lift out the paper and beans. 

Carefully trim the excess pastry from the sides using a sharp knife, holding the knife at an angle and slicing away from you.

Remove the excess pastry from the sheet. Return the empty pastry case to the oven for another 10-12 minutes. It should be pale golden and completely dry. Leave aside to cool as you make the filling. Reduce the oven temperature to 170C.

To make the filling, break the eggs into a large bowl and whisk together with a wire whisk.

Next, add in the rest of the filling ingredients and whisk again until all well combined. Pour the filling mixture into a jug, then pour nearly all of the filling into the cooled baked pastry case.

To prevent it spilling top up with the rest of the filling to completely fill it only once it’s safely on the oven shelf.  

Bake for about 30-35 minutes or until just set but with a slight wobble in the centre.