Lemon Tart (Tarte au Citron)

1. 1

   Pastry Base: Preheat the oven to 170C/325F/Gas mark 3.

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   On a lightly floured marble or wooden surface, roll out the pastry to a thickness of about 4 mm.

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   (1/6 in.

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   ), 22 cm.

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   (9 in.)

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   diameter, 3.5 cm.

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   (1.5 in.)

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   deep.

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   Butter a flan ring, place on a baking sheet and line with pastry.

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    Put a circle of greaseproof paper in the bottom, fill with dried beans and blind bake in the preheated oven for 10 minutes.

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    Remove from the oven, take out the beans and paper and keep the shell at room temperature.

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    Lower the oven to 150C/300F/Gas mark 2.

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    Wash, grate the zest and squeeze the lemons, reserving the zest and juice together.

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    Break the eggs into a bowl, add the sugar and beat lightly with a wire whisk until the mixture is smooth and well blended.

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    Pour the cream onto the egg mixture and mix very lightly with a wire whisk.

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    (Don't beat.)

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    Stir in the lemon juice and zests and pour the filling into the pastry case.

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    Place immediately in the preheated oven and bake for about 40 minutes.

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    If the tart starts to brown before the end of the cooking time, cover with foil.

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    When the tart is cooked, remove the flan ring before it cools completely.

* Per serving · 4 servings · Values may vary.