Tarte au citron

Serves 12

For the pastry:

500g flour

250g butter

2 eggs

40g sugar

Salt, one pinch

For the topping:

4 lemons

4 eggs

150g butter

40g cornflour

460g sugar

100g demerara sugar

Prepare the pastry by mixing all the ingredients. Shape the pastry into a ball and leave it to rest in a cool place for 30 minutes. Preheat the oven to Gas 6/180C. Finely grate the lemon zest and squeeze the juice. Melt the butter. Whisk the eggs and sugar. Add the melted butter, cornflour and the lemon zest and juice. Stir gently to mix.

Roll out the pastry and line a buttered tart tin. Prick the base with a fork and fill with the lemon cream. Place in the oven and bake for 30-35 minutes. Remove the tart tin and leave to cool. Just before serving, sprinkle the cold tart with the demerara and caramelise with a blowtorch.