Tarte Au Citron

For the short pastry, knead the egg yolks, butter, powdered sugar, 1 pinch of salt, lemon zest and flour into a smooth, pliable dough.

Wrap dough in plastic wrap and chill for one hour.

2. thinly brush tart pan (24 cm ø, with removable bottom) with butter. Roll out dough to about 28 cm ø, place in pan, lightly flatten all around and straighten edges with a kitchen knife.

Place parchment paper on top of the dough and fill with dried pulses. Blind bake in heated oven on middle rack at 210 degrees (gas 3-4, convection oven 190 degrees ) for 15 min. Remove pulses and paper, bake base repeatedly for 10 min until golden brown.

For the filling, finely grate the lemon zest. Then squeeze the lemons (120 ml), separate the eggs and put the egg whites to cool.

Melt butter in a saucepan and add 150 g sugar. Add egg yolks, lemon zest and juice of one lemon and heat at low temperature, stirring continuously (don’t do it!) for 5-8 min until the liquid binds and is viscous. Transfer to a suitable bowl and cool.

With the whisks of a mixer, lightly beat the egg whites with 1 pinch of salt. Gradually add the remaining sugar and whip until stiff.

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