Claudia Roden’s recipe for lemon tart – The Guardian

An intensely lemony dessert cooked to a Parisian recipe
Around the corner from my studio in Paris, I stop to buy a tarte au citron at the patisserie in the Rue de Bourgogne. My version has an intensely lemony creme au citron filling. It is worth making the sweet biscuity pâte sucrée if you have time, but if you are in a hurry you can use a good shop-bought sweet shortcrust pastry or a pre-cooked pastry case.
Serves 6-8
For the sweet shortcrust pastry
plain flour 200g, plus extra for dusting
icing sugar 50g
unsalted butter 100g, cold, cut into pieces, plus extra for greasing
egg yolk 1 large
For the lemon filling
unsalted butter 85g
lemon grated zest of 1
lemon juice 75ml (2-3 lemons)
caster sugar 120g
eggs 2 large
To make the pastry, mix the flour and icing sugar in a bowl. Using your fingertips, rub the butter into the flour until crumbly. Stir in the egg yolk with a fork. If the dough is still dry, stir in 1-2 tablespoons of cold water until it holds together. Press it into a ball, flatten it and wrap it in clingfilm or greaseproof paper, then chill for 30 minutes.
Preheat the oven to 180C fan/gas mark 6 and lightly grease a 23cm round tart tin.
Roll out the dough on a lightly floured surface, turning it over once and dusting with flour underneath. Use your rolling pin to lift the dough and lay it into the prepared tin, pressing it firmly into the sides. Alternatively, you may find it easier with this soft dough to line the tin by simply pressing in lumps of dough with the palm of your hand. Trim off any excess pastry and prick all over the bottom of the pastry with a fork. Bake for 12-15 minutes, or until golden brown and biscuity.
For the lemon filling, melt the butter in a heavy-based pan. Take the pan off the heat and add the lemon zest, lemon juice, sugar and eggs. Whisking vigorously, bring to a simmer over low heat, and continue beating for 30 seconds more as it thickens. Cover and leave in the fridge until ready to use.
Leave the pastry case to cool, then pour in the filling and chill before serving.
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