Cedric Grolet's Lemon Pastry Delight Recipe

Start by **washing** the lemons thoroughly under cold water.

Next, **slice** the lemons into quarters and **remove the seeds**. After that, place the lemon slices in a pot, cover them with **water**, and bring it to a **boil**.

Once boiled, reduce the heat and **simmer** for about 10 minutes. After simmering, drain the water and let the lemons cool for a bit.

Now, in a blender, **combine** the cooled lemons, **granulated sugar**, butter, and eggs. **Blend** until smooth. Set this mixture aside for later use.

In a spacious mixing bowl, mix the all-purpose flour and powdered sugar together until well combined.

**Cut** the cold unsalted butter into small cubes and **add** it to the flour mixture. Using your fingers, **rub** the butter into the flour until the mixture resembles coarse breadcrumbs.

Then, create a well in the center and **add** the egg, followed by the cold water. **Mix** until combined, then form it into a dough ball.

Wrap the dough in plastic wrap and let it **chill** in the refrigerator for about 30 minutes.

Preheat your oven to 180°C (350°F). While the oven is heating, **roll out** the chilled dough on a lightly floured surface until it is about 0.5 centimeters thick.

**Line** a tart pan with the rolled-out dough, pressing it evenly into the edges. **Prick** the base with a fork to prevent bubbling.

Pour the prepared lemon filling into the tart case, spreading it evenly. **Bake** for 30-35 minutes until the filling is set and the crust is golden.

After baking, **remove** the tart from the oven and let it **cool** completely on a wire rack.

Once cooled, you can **garnish** with fresh lemon zest or even some edible flowers for a decorative touch.

Slice and serve this delightful lemon pastry to enjoy its refreshing flavors. **Bon appétit!**