Classic French Lemon Tart

Mix flour, powdered sugar, and salt. Add cold butter and rub with fingertips into crumbs (or pulse in a food processor).

Add yolk and water. Bring dough together — it should be slightly crumbly, not smooth.

Wrap in plastic and chill for 1 hour.

Roll out dough on a floured surface to 3mm thickness.

Transfer to a tart pan (22–24 cm) with removable bottom. Press firmly into sides and bottom. Trim excess. Prick the bottom with a fork.

Chill for 30 minutes in the freezer.

Preheat oven to 180°C (350°F). Line pastry with parchment and fill with baking beans or rice.

Bake 15 minutes with weights, then remove parchment and bake another 8–10 minutes until golden.

Whisk eggs with sugar in a saucepan. Add lemon juice and zest.

Cook over medium heat, stirring constantly with a whisk, until mixture thickens (7–10 minutes, 82–84°C).

Remove from heat and strain through a fine sieve.

Add butter pieces one at a time, stirring until each piece melts completely.

Pour lemon cream into the baked shell.

Bake for another 5–7 minutes at 160°C (to lightly set the cream).

Cool completely and refrigerate for at least 2 hours.