Tarte au citron

Method

1. 1 Knead the dough with cold butter, powdered sugar, and almond flour, then refrigerate for 2 hours.
2. 2 Roll out the dough in the mold and bake for 22 minutes with a heavy layer of beans on top.
3. 3 Cook the lemon cream with eggs, sugar, lemon juice, and lemon zest over low heat for 10 minutes.
4. 4 Remove from heat when the cream reaches 82 degrees, then add the cold butter and beat until smooth and glossy.
5. 5 Adding butter when the cream has cooled down is the secret to smooth cream; adding it while it's hot will cause the cream to separate.
6. 6 Strain the cream through a sieve, pour it into the pastry shells, and refrigerate for 4 hours.

With an appliance

• Air fryer 1 hr 44 min

  For step 2: spray tart crust with oil, fill with heavy beans, then run a hot air fryer at 195 degrees for 14 minutes and rotate the mold after 7 minutes; the bottom dries faster, use a smaller mold that fits the basket.