Tarte au citron

Preparing the sweet shortcrust:

1. 1In a mixing bowl, combine the powdered sugar, ground almonds, salt, and flour.
2. 2Add the butter cut into small pieces and mix with your fingers until the texture becomes sandy.
3. 3Add the egg and mix quickly to form a ball of dough.
4. 4Roll out the dough on a floured work surface and line a buttered and floured tart pan with it.
5. 5Prick the tart base with a fork and refrigerate for 30 minutes.
6. 6Preheat the oven to 180°C (gas mark 6).

Preparing the almond cream:

1. 7In a mixing bowl, combine the softened butter and sugar until creamy.
2. 8Add the egg and mix well.
3. 9Add the ground almonds and mix until smooth.

Baking the tart base:

1. 10Pour the almond cream over the tart base and spread it evenly.
2. 11Bake the tart for about 20 minutes until the almond cream is golden.

Preparing the lemon curd:

1. 12In a saucepan, heat the lemon juice, sugar, and cornstarch over medium heat.
2. 13Whisk the eggs in a mixing bowl.
3. 14Pour the hot lemon mixture over the eggs while whisking constantly.
4. 15Pour the mixture back into the saucepan and cook over low heat, whisking constantly, until the cream thickens (the temperature should not exceed 85°C).
5. 16Remove the saucepan from the heat and add the butter cut into pieces.
6. 17Whisk until the butter has melted and the mixture is smooth.
7. 18Let the lemon curd cool for a few minutes at room temperature.

Assembling the tart:

1. 19Pour the lemon curd over the baked tart base.
2. 20Refrigerate the tart for at least 1 hour before serving.
3. 21You can top the lemon cream with meringue to add a sweet touch that perfectly contrasts with the tanginess of the curd.