The classic tarte au citron is perfect to finish a meal on a sweet and tangy note. It is a refined pastry that will make everyone see eye to eye. This recipe is not for the faint of heart but the result is worth the effort! 

Serves: 8

Preparation time: 25 mins

Cooking time: 1 hour

Ingredients for the pastry:

• 250g plain flour, plus extra for dusting
• 2 egg yolks
• 60g icing sugar
• 125g unsalted butter, cubed, cold

Ingredients for the filling:

• 140g caster sugar
• 150ml double cream
• 5 eggs
• juice 2-3 lemons to get about 80 to 100 ml and 2 tbsp lemon zest

Method for the pastry:

• Mix the flour and icing sugar in a bowl.
• Rub the butter into the flour with your hands until crumbly. Mix in the egg yolks. If the pastry is still too dry, add a few tbs water until it comes together.
• Roll into a ball and flatten out the pastry with your hands, wrap the dough in the Swag Wrap (a great replacement for plastic cling wrap!), then chill for at least 30 mins.
• While the pastry is chilling, make the filling.

Method for the filling:

• Place the lemon juice, cream, sugar and eggs into a large heatproof bowl and whisk together until well combined.
• Place a large pot half-filled with water over a high heat and bring to the boil. Place the bowl of lemon mixture onto the pot of water and reduce the heat to medium.
• Continually stir the mixture with a spatula or wooden spoon until the mix reaches 60C. If you don’t have a thermometer, cook the mix until it just starts to thicken and lightly coat the back of the wooden spoon, then remove from the heat and strain into a jug.
• Don’t whisk the mixture at this point, as it will create bubbles

Assembly:

• Roll out the pastry on a lightly floured surface to about the thickness of a $2 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.
• Carefully pour in the filling to the very top of the tart.
• Place into the preheated oven on the middle shelf and bake for 25 minutes or until the middle reaches 70°C. It should have a slight wobble when gently shaken.
• Remove from the oven, place onto a cooling rack and allow to cool to room temperature.

Bon appétit!