Very lemony tarte au citron

Method

• step 1

  If not using a pre-made pastry case, butter a loose-bottom tarte dish. Roll out the pastry and line the dish with it. Bake blind for 15 mins at 190C. Leave to cool. Reduce oven temperature to 150C.

• step 2

  Juice and zest the lemons. In a pan, pour the lemon juice and zest, sugar and the whole eggs. Mix with a spatula and cook at medium heat until the mixture bubbles (be careful not to let the eggs scramble), stirring continuously. Add the diced butter.

• step 3

  Pour the mixture into the pastry case and leave to rest for 10 minutes. Place in oven for 15 mins. Remove and cool.