Classic French Lemon Tart

Steps

1. 1

   Preheat the oven to 180°C/350°F. Line a tart pan with the sweet pastry, prick the base, and blind-bake for 15 minutes until lightly colored.

2. 2

   Finely zest 2 of the lemons and juice all 4 to yield about 150 ml of juice.

3. 3

   Whisk the eggs with the sugar and salt, then stir in the lemon juice, zest, and cream. Finally add the melted, slightly cooled butter.

4. 4

   Pour the filling into the prebaked shell and return it to the oven for 18 to 20 minutes. The filling should be just set, with the faintest wobble in the center.

5. 5

   Cool completely before unmolding. Serve plain or with a light dusting of powdered sugar.