For the lemon lovers out there! Reduce the sugar for a tangier result. 

Tarte au citron (Lemon tart)

SERVES 4-6

Ingredients

For the crust

1 roll (400g) shortcrust pastry, thawed

For the filling

1 lemon, zested and juiced
3 lemons, juiced (1 cup juice total)
¾ cup SELATI Castor Snow
125g butter, cut into cubes
4 eggs

For the candied lemon slices

1 cup SELATI Pure White Sugar
1 cup water
2 lemons, sliced

For serving

Edible flowers (optional)

Method

1. Grease a 23cm round loose-bottomed tart tin.
2. Roll pastry out into a circle large enough to fit up the sides of the tin.
3. Press pastry into base and sides of tin, prick base all over with a fork and freeze for 20 minutes.
4. Preheat oven to 180°C.
5. Cover base of pastry with baking paper and add rice or beans to weigh down.
6. Bake for 12 minutes, remove paper and beans and bake for another 4-6 minutes, until golden. Remove and cool.
7. For the lemon curd, add lemon zest, juice, sugar and butter to a pot over medium-low heat.
8. Whisk mixture until sugar has dissolved and butter is melted, add eggs and whisk to combine.
9. Increase heat to a gentle simmer and whisk until mixture is thickened, about 10-15 minutes. Do not overheat as you will scramble the eggs.
10. Pass lemon curd through a fine mesh sieve into a jug to remove any unwanted specks of egg or lemon seeds.
11. Pour curd into tart base, smooth over with a spatula.
12. Bake tart for 5 minutes, then remove and cool completely before refrigerating for 3 hours.
13. For the candied lemon, add sugar and water to a pot and bring to a boil, stirring to dissolve the sugar.
14. Add lemon slices to boiling mixture and cook for 15 minutes, until translucent.
15. Remove and drain on a wire rack until cool.
16. Remove tart from mould and place on a serving plate.
17. Decorate with candied lemon slices and edible flowers, slice to serve.

CHEF’S TIP

Cooking your lemon curd with a few lemon seeds will aid in creating a stable consistency as the seeds contain pectin, a natural thickening agent.