Tarte au Citron – French Lemon Tart
·Make the pastry and chill it
Quickly work the ingredients into a dough (ideally in a food processor, so it doesn't warm up too much), then let it rest in the fridge for 30 minutes.
Line the tin and blind-bake
Roll out the pastry and line a tart tin (about 30cm in diameter), prick it all over with a fork, and blind-bake for 10 minutes in an oven preheated to 210°C.
Make the lemon filling
In a saucepan, bring the milk to the boil with the grated lemon zest, then add the flour and sugar, stirring well until the mixture thickens slightly. Remove from the heat, let it cool a little, then stir in the lemon juice and egg yolks.
Bake
Pour the filling onto the pre-baked pastry and bake at 180°C for about 25 minutes.
Add the meringue topping
Whisk the egg whites with a pinch of salt and sugar into a stiff meringue, pile it onto the tart, then return it to the oven, reducing the temperature to 120°C, for a further 15 minutes.
