Lemon Tart

Method

1. 01

   Step 1: Make the pastry

   Mix the flour, powdered sugar and salt, add the cold butter and rub it in to fine crumbs with your fingertips or a few pulses of a food processor. Add the yolk and, only if the dough will not come together, the cold water. Shape into a disc, wrap and chill for 45 minutes.

2. 02

   Step 2: Line the tin

   Roll the dough between two sheets of baking paper to a 3 mm round and press it into a 23 cm (9 in) fluted tart tin with a removable base, pushing it well into the ridges. Trim the excess, prick the base with a fork and freeze the tin for 15 minutes.

3. 03

   Step 3: Blind bake the shell

   Heat the oven to 180 °C (350 °F). Line the shell with baking paper, fill with dried beans or rice and bake for 15 minutes. Lift out the paper and weights and bake for another 10–12 minutes, until the base looks dry and pale golden, then turn the oven down to 150 °C (300 °F).

4. 04

   Step 4: Mix the filling

   While the shell bakes, whisk the eggs with the sugar and zest just until smooth — not frothy, or the surface will be bubbly. Whisk in the lemon juice and cream, then strain through a sieve into a jug.

5. 05

   Step 5: Bake the tart

   Set the warm shell on a baking tray in the oven and pour in the filling almost to the rim right there, so nothing spills. Bake at 150 °C for 25–30 minutes, until the edges are set and the centre wobbles just slightly, like jelly, when you nudge the tin.

6. 06

   Step 6: Chill the tart

   Cool the tart in its tin to room temperature, then refrigerate for at least 2 hours. Unmould it and dust the edges with powdered sugar just before serving.