Okay, this is not our recipe, but we have made it so many times we feel like it is now. A nod to the River Cafe cook book – this makes the best lemon tart imaginable.
180g unsalted butter
100g icing sugar
1/2 (fine) lemon zest
1 egg yolk
1/4 teaspoon salt
Cream butter, salt, lemon, icing sugar in mixer
Add flour and yolk.
Slowly add water to requirements.
Mix and cling film in fridge
Line tin 26/28cm
Blind bake 25-30 min
7 lemons (zest & juice)
9 egg yolks
Whisk the lemon, sugar and eggs and egg yolks over pan of simmering water until they have broken up
Slowly add the butter, gently whisking.
Thicken, stirring/whisking all the time.
230°C oven. Pour lemon mixture into tart case. Put in oven for 15-20 minutes. Top should brown slightly.