A proper Tarte au Citron should be a lot thinner than this one. Golden globes were on my mind, and the lemons that were there, so I was not fully concentrating on my work when I started making this tart quite early this morning. The moment that I started zesting the lemons, all judgement went out the same window in through which the morning sun was streaming. All my thoughts went into my Proustian remembered taste of Tarte au Citron, the scale was forgotten and the wrong tart tin selected. How easily we make wrong choices – back I go to last night. Two of my remaining eggs went into the filling, with butter, Gervais creme fraiche, sugar and lemon juice. Another tw0 yolks went into the short, short pastry – the whites are for meringues to be made this evening. The pastry is as good as a biscuit. I haven’t tasted the tart as it is still setting. It looks the part from overhead, shame about the crinkly deep pan look.