Makes: One tart
Ahead of this year’s zesty celebration of all things citrus at the Fête du Citron in Menton, chef-pâtissier Prato has conjured up this deliciously simple recipe for a lemon tart. Easy-peasy lemon-squeezy!
- 8 lemons
- 8 whole eggs
- 4 egg yolks
- 200g butter
- 400g sugar Shortcrust pastry
1Press the pastry into the tart dish and bake it blind until pale golden.
2To make the lemon filling, grate the lemon zest and squeeze to extract the juice. In a saucepan, combine zest, juice and sugar. Add whole eggs and yolks, mixing non-stop. Wait for the mixture to thicken. When it starts to foam, remove it from the heat and stir in the butter. Continue mixing until butter is fully integrated. Allow to cool.
3Pour the lemon mixture into the tart and allow it to cool and set.