Lemon tart - Raymond Blanc OBE
The best classic lemon tart, or tarte au citron, from French Chef Raymond Blanc
Ingredients
- 120g unsalted butter, at room temperature, diced
- 75g icing sugar, sifted, plus extra for dusting
- 3 egg yolks
- 250g plain flour
- 2 tbsp water
- 5 medium organic or free range eggs
- 150g caster sugar
- 85ml lemon juice
- 2 tbsp lemon zest, finely grated
- 150ml double cream
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