He was worried he’d left it too long in the oven but this lemon tart — made by architect Albert France Lanord at his flat in Stockholm — was seriously good: intensely lemony with a crisp base and a nicely brûléed top. The recipe is taken from Toutes la Cuisine: 1000 recettes, 1000 photos.
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Serves 6 to 8
INGREDIENTS
Lemon filling:
200g eggs
200g caster sugar
1 tbsp lemon juice
300g butter
Pastry:
300g butter
60g ground almonds
190g icing sugar
1 level tsp salt
2 large eggs
500g flour
METHOD
Prepare the lemon filling the day before: mix in order the eggs, the sugar and the lemon juice. Heat the mixture in a bain-marie, stirring constantly until the cream thickens. Pour it into a clean bowl and let it cool, then stir in the butter at room temperature. Mix for 5 to 8 minutes. Refrigerate for 12 hours.
Preheat the oven to 180C.
Prepare the pastry: mix in order the butter, ground almonds, icing sugar, salt, eggs and flour without overworking the pastry.
Line a 25cm tin with the pastry. Top with parchment paper and baking beans to prevent the pastry from inflating. Bake for 10 minutes.
Remove the pastry from the oven and discard the paper and beans. Pour in the lemon filling and smooth it out. Serve at room temperature.
