Tarte au citron

The family are suckers for anything lemony, and our mother has found some great recipes over the years. She had another good un for the recent Aug bank hol weekend, and I made it for a friend's lunch party yesterday, went down a treat.

Tarte au citron

Ingredients
Butter, for greasing
5 eggs
190g caster sugar
250ml double cream
4 lemons, juice and rind
Flour, for dusting
225g shortcrust pastry
Icing sugar, for dusting

1. Preheat the oven to 200 Celsius / gas 6 and grease a 20cm flan ring with butter.
2. Whisk the eggs with the sugar and mix well. Add the cream and the lemon juice and stir. Pass the mixture through a sieve over a bowl, then add the lemon rind* and set aside.
3. Roll out the pastry onto a lightly floured surface to make a circle large enough to fit over the flan ring. Place the pastry in the ring and press gently.
4. Place the tart in the oven and bake blind for about 15 mins, or until the tart case is lightly browned.
5. Turn the oven down to 150 Celsius / gas 2 and pour the lemon mixture into the tart case. Bake in the oven for about an hour, or until the filling is just set and the pastry is golden-brown.
6. Remove from the oven and trim the edges off the pastry. Leave to cool completely, then place in the fridge to chill for about two hours.
7. Dust the top of the tart generously with icing sugar, then place under a pre-heated grill for a few minutes until caramelised.
   
   *Note: First time making this I used a lemon zester which made the lemon rind pieces too long (in my view), next time I’ll used a grater.