Tarte au citron

Method

1. You will need a 20cm round fluted, loose bottom flan tin

2. Sift the flour and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. (or blend the ingredients in a food processor)

3. Make a well in the centre of the flour mixture Beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.

4. Push the pastry together and shape into a flat circle. Wrap in clingfilm and chill for half an hour in the fridge.

5. Roll the pastry out on a lightly floured work surface until it is 3mm thick – about the thickness of a pound coin. Drape the pastry over the rolling pin and use to line the tart tin. Trim the edges with a knife.  Chill for half an hour in the fridge.

6. Preheat the oven to 190°C (170°C fan, gas mark 5).  Line the pastry case with a circle of baking parchment and fill with baking beans then blind bake for 10 minutes.

7. Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden and dry to the touch.

8. Reduce the oven temperature to 150°C (130°C fan, gas mark 2).

9. Beat the eggs and egg yolk with the sugar, then stir in the cream until smooth. Stir in the lemon juice and zest, and pour into the pastry case. Bake for 30 mins until just set. Allow to cool.

10. Just before serving sprinkle with icing sugar.