Lemon and Poppy Seed Muffins

Tarte au Citron

I may have many penny pinching ways but one thing that doesn't go amiss is a proper pudding to finish off a Sunday roast. I've been going through the favourites of Bakewell Tart, chocolate & almond tart and whatever fruit I can lay my hands on to make an oaty crumble. One thing I had not added to the list was a lemon tart, more elegantly known as Tarte au Citron.

I will warn you this isn't a recipe that you can quickly whip up – in fact it is best made the day before as it requires a good chilling for it to be appreciated fully. To further glorify this zesty delight I make the pastry with ground almonds and icing sugar in.

Equipment: 9in (23cm) loose bottomed flan tin, food processor with metal cutting blade, rolling pin, baking beans or similar for baking blind, large jug, sieve.

Ingredients

Almond pastry

100g Plain flour

Pinch of salt

25g Ground almonds

35g icing sugar

75g unsalted butter, chilled and diced

1 large free-range egg yolk

Lemon filling

4 Large free-range eggs

150g Caster sugar

2 Lemons – juice and zest, keep separate

284-300ml Double cream (I used Elmlea Double Light)

½ tsp (2.5ml) Lemon extract

Icing sugar for dusting if you wish.

Method

1. Start by making the pastry.

2. Measure out the flour, almonds, salt and sugar into a bowl.

3. Stir well to combine all the ingredients.

4. Put into the bowl of a food processor and add the butter.

5. Process until it looks like breadcrumbs.

6. Add the egg yolk and process again until the mixture comes together in a dough.

7. If there are some dry bits left over add a small amount of cold water (about 1tsp) at a time and pulse until the mixture forms a dough.

8. Wrap the dough in cling film and put in the fridge for 15 minutes.

9. Pre-heat the oven to 190°C/Gas Mark 6.

10. Roll out the dough to line the tin. This is a very sticky dough so make sure you have plenty of flour on your board and rolling pin.

11. Reduce the oven temperature to 150°C/Gas Mark 2 and bake blind for 10 minutes.

12. Remove the baking beans and bake for another 10 minutes.

13. While it is cooking prepare the lemon filling.

14. In a large jug mix the eggs and sugar together

15. Add the lemon juice, cream and lemon extract and stir together.

16. Strain the mixture through a sieve.

17. Stir in the lemon zest and pour into the pastry case.

18. Cook for 30-35 minutes until the lemon filling is firm.

19. Leave to cool before chilling well before serving.

20. Dust with some icing sugar if required.