Lemon tart

Heston Blumenthal At Home, p. 310

Ingredients

  • 120g icing sugar
  • 3 large egg yolks
  • 300g plain flour
  • 150g unsalted butter
  • ½ tsp salt
  • Seeds from ½ vanilla pod
  • Zest of ½ lemon, finely grated
  • Finely grated zest and juice of 5 lemons
  • 300g double cream
  • 390g white caster sugar
  • 9 large eggs
  • 1 large egg yolk
  • To finish and serve
  • 80g unrefined caster sugar
  • Crème fraîche
Tart & pie

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