Classic French Lemon Tart (Tarte au Citron)

Directions

• Prepare the pastry dough: In a large bowl, sift together the flour and icing sugar. Rub the chilled, cubed butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
• Bind the pastry: Add the egg yolks and one tablespoon of cold water, bringing the dough together gently. Avoid overworking it, as this can make the pastry tough. Wrap the dough tightly in cling film and chill in the refrigerator for at least one hour.
• Line the tart tin: On a lightly floured surface, roll out the chilled pastry to the thickness of a pound coin. Carefully drape it over a loose-bottomed fluted tart tin, pressing it gently into the edges. Prick the base lightly with a fork and chill for a further thirty minutes to prevent shrinkage during baking.
• Blind bake the crust: Preheat the oven to 180°C. Line the pastry case with baking parchment and fill with baking beans. Bake for fifteen minutes, then remove the parchment and beans, returning the tart to the oven for another five minutes until the base is pale golden and crisp. Lower the oven temperature to 140°C.
• Create the lemon filling: While the crust cools slightly, whisk the whole eggs, egg yolks, and caster sugar together in a large jug. Stir in the double cream, followed by the fresh lemon zest and juice. Skim any froth from the surface of the mixture to ensure a smooth, professional finish.
• Bake and set: Carefully pour the luscious lemon mixture into the warm pastry case. Bake for thirty to thirty-five minutes, or until the tart is just set with a slight wobble in the very center.
• Cool and serve: Allow the tart to cool completely in the tin before carefully removing it. Dust lightly with icing sugar just before serving, and present it either on its own or alongside a dollop of softly whipped cream.