tarte au citron

serves 8

for the pasta
175g plain flour
1 pinch salt
75g unsalted butter, softened
50g icing sugar
1 egg yolk, lightly beaten with 1 tbsp water

for the lemon filling
5 egg yolks
150g caster sugar
Grated zest and juice of 5 lemons
175m1 single cream
2 tbsp mascarpone

Make the pastry. Place the flour, salt and butter in a large mixing bowl and work them together with your fingertips until the mixture looks like breadcrumbs. Sift the icing sugar and add to the bowl. Then mix in the beaten egg yolk. Shape into a ball of dough and wrap it in clingfilm. Let it rest in the fridge for 1 hour.

Meanwhile, make the lemon filling. Lightly beat the egg yolks with the sugar in a mixing bowl. Don't overwhisk, because the mixture might thicken too much. Add the lemon zest and juice. Then stir in the cream and mascarpone. Whisk well.

Roll out the pastry and use it to line a round tart tin with a diameter of 22cm and a depth of 4cm. Prick the base with a fork and let it rest in the freezer for 30 minutes.

Preheat the oven to 190C/Gas 5. Cover the base with baking paper. Top with ceramic beads or dry beans and hake blind for 20 minutes.

Take the tin out of the oven and lower the temperature to 150C/ Gas 2. Fill the tart case with the lemon filling and bake for about 30 minutes, until the cream has just set. Remove from the oven and let it cool for 20 minutes, if you'd like to serve it warm. Otherwise, place it in the fridge so it cools completely. Dust with icing sugar and serve with whipped cream alongside.