My top recipe from France: The perfect 'Tarte au Citron'

Tarte au Citron may not be typically Provençal, but it's still wonderfully French. There are many great recipes out there. However, the recipe from my French great-grandmother's cookbook (yes, I have French roots) is by far the best I know. I've already shared it with many of my friends. Today, I reveal it to you as well!

INGREDIENTS

For the Dough	For the cream
• 80 g flour	• 60 g butter
• 80 g ground almonds	• 80 g lemonjuice
• 60 g sugar	• 80 g sugar
• 100 g butter, cubed	• 3 eggs
• Flour and butter for the pan	• Zest of one lemon

PREPARATION

First, the dough

• Place the ingredients for the dough into a bowl and knead with your fingers. Then form it into a ball.

• Line a pan with butter and flour and spread the dough with your fingers inside it, creating an edge about 1 cm high (this requires some patience).

• Bake the dough for 15 minutes at 175 degrees Celsius (347 degrees Fahrenheit) with fan-assisted heating.

Then the cream

• Melt the butter, lemon juice, and sugar in a pot.

• Whip the eggs and add them as soon as the mixture simmers. Continue beating on low heat.

• Add the grated lemon zest and keep beating until a cream forms.

• Place the pot in cold water or ice cubes to cool the cream quickly.

• Spread the cream evenly over the baked dough.

• Chill the tart in the refrigerator for at least 4 hours.