🍋 Baker's lemon tart

8 servings · prep 30 min · cook 35 min

Ingredients

• 1 sweet shortcrust pastry
• 4 eggs + 2 yolks
• 180 g sugar
• Juice of 4 lemons and zest of 2
• 120 g butter, diced
• 1 tbsp cornstarch
• 1 pinch salt

Method

1. Line the tin, prick the base and blind-bake 20 min at 180 °C with weights.
2. Whisk the eggs, sugar, cornstarch and salt, then add the juice and zest.
3. Thicken over a bain-marie, stirring constantly, about 10 min: the cream should coat a spoon.
4. Off the heat, beat in the cold butter piece by piece. Cold butter added at the end is what gives the shine.
5. Pour onto the still-warm shell and smooth the top.
6. Bake 8 min at 160 °C to set, then chill 3 h before unmoulding.

Adapted from Preppy Kitchen (YouTube)

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