Tarte Au Citron

Smells delicious.

...Or 'The Lemon Tart'. One of the best tarts ever.
I was reminded of this when I saw Norman (yes, Bake-Off again) making a tarte-au-citron, so I dug out the tart tin and had a go. I was not disappointed. Mmm, the taste of tangy lemon cutting through a sweet creamy custard, set in a rich, buttery pastry. What's not to like about this delicious beauty? (I went easy on the icing sugar though. No golf ball and muslin for me, thank you.)
This recipe is from the DK step-by-step baking book. If you prefer the flavour of lemon to be subtle and less tangy, simple halve the amount of lemons.

TARTE AU CITRON
INGREDIENTS:
175g (6oz) Plain flour
85g (3oz) Chilled butter
45g (1 1/2oz) Caster sugar
1 Egg

FILLING:
5 Eggs
200g (7oz) Caster sugar
Finely grated zest and juice of 4 lemons
250ml (8floz) Double cream
Icing sugar, to dust

Lemon rind, to decorate.

METHOD:

1. To make the pastry, blitz flour, sugar, and butter in a food processor. Tip into a bowl, then add in the egg, and mix until all the ingredients are well mixed, and draw together to form a ball.
2. On a lightly floured surface, roll out the dough to fit into a 24cm / 9 1/2 inch loose bottomed tin. Line the tin, cut off the overhang, and then place into the refrigerator. Chill for at least 30 minutes.
3. For the filling, beat together the eggs and sugar until combined. Whisk in the lemon juice and zest, and then the cream. Chill for an hour.
4. Preheat the oven to Gas Mark 5. Line the pastry case with baking paper, then tip in baking beans. Bake blind for 10 minutes, then remove the baking beans and baking paper, and bake for a further 5-9 minutes until crisp and lightly golden.
5. Reduce the temperature to Gas mark 2. Place the tart tin on a baking tray. Carefully pour in the filling, taking care to avoid dripping. Do not allow the filling to spill over. Bake for 30 minutes, or until just set.
6. Remove from oven and leave to cool. Dust with icing sugar and decorate with lemon rind. Serve.