'tarte au citron', a typical french lemon tart, photo: mikkel vang

pastry:
175 gr plain flour
0,5 tsp salt
115 cold butter, unsalted
1 free range egg yoke, beaten with 2 tbsp ice cold water

filling:
zest of 2 to 3 lemons
1,5 dl lemon juice
100 gr sugar
1,25 dl cream
3 big free range eggs
3 big free range egg yokes

place flour and salt in a bowl, add the butter and cut the butter with 2 knifes into little cubes,
add the egg yoke mixture and knead into a smooth dough. wrap in cling film and refrigerate for about an hour.
preheat the oven to 200 ºc
grease a 23 cm loose bottomed fluted tart tin.
roll out the pastry on a lightly floured surface, wrap the pasty around the rolling pin and carefully unroll it over the tart tin. prick holes with a fork, line with baking parchment and fill with baking beans.
bake blind for 15 minutes, take out of the oven and lift out parchment and beans. reduce the temperature to 190 ºc.

for the filling, whisk lemon juice and zest with the sugar. while whisking slowly add the cream and one by one the eggs. place the tart tin on a baking sheet, pour the filling in the pastry and carefully place the baking sheet with the tart tin in the oven.
bake for 20 minutes, leave to cool completely on a baking rack.

recipe by leonoor ottink