The amazing freshness of my lemon tart makes it a firm favourite and it has become a classic recipe. If preferred, top the filling with meringue rather than glaze with sugar.
550g (1lb 4oz) pâte sucrée
20g (1½ tbsp) butter, to grease
flour, to dust
2–3 tbsp brown sugar, to glaze
finely grated zest and juice of 4 lemons
9 medium eggs
375g (scant 2 cups) caster (superfine) sugar
300ml (1¼ cups) double (heavy) cream, chilled
eggwash (1 egg yolk beaten with ½ tsp milk)
For the tart case, grease a 20 cm (8in) flan ring (4 cm/1½in deep) and place on a baking sheet in the fridge. Roll out the pastry into a round 3 – 4 mm (⅛in) thick and use to line the flan ring (see Lining a tart tin & baking blind). Rest in the fridge for 20 minutes. Preheat the oven to 200ºC/400ºF/Gas 6.
For the filling, combine the lemon zest and juice in a bowl. Lightly whisk the eggs with the sugar in another bowl. Whip the cream to a light ribbon consistency. Mix the eggs into the lemon juice, then fold this mixture into the cream. Cover and refrigerate.
Prick the bottom of the pastry case, line with greaseproof paper and baking beans or dried pulses and bake blind for 20 minutes. Remove the beans and paper and leave to cool for 1 – 2 minutes. Brush the inside of the pastry case with eggwash and return to the oven for 5 minutes. Reduce the oven temperature to 150ºC/300ºF/Gas 2.
Give the filling a light stir, then pour it into the pastry case and bake for about 1 hour 20 minutes. Cut off any excess pastry from the rim with a small knife. Leave the tart on the baking sheet for about 20 minutes, then lift off the flan ring. Using a large palette knife, slide the tart on to a wire rack and leave to cool for 3 – 4 hours.
Finish the tart shortly before serving. Sprinkle the brown sugar evenly over the surface, then brown it with a cook’s blowtorch or under a very hot grill (broiler), as you would a crème brûlée. Cut the tart into slices, using a long, thin, sharp-bladed knife.
Buy unwaxed lemons and wash and dry well before grating the zest. When you have squeezed all the juice from the lemons, strain it through a fine chinois to eliminate the pulp and pips.